• Karri Anne Cameron

Tuna Chickpea Salad

Makes 4 servings

Macros: 266cal, fat 16g, carbs 20g, protein 15g, fibre 1g

Ingredients:

59ml Extra Virgin Olive Oil

1 Lemon (zest and juice)

2g Sea Salt

328g Chickpeas (cooked)

1 can Tuna (drained)

5 stalks Green Onion (chopped)

30 g Parsley (chopped)


Directions:

In a large mixing bowl whisk olive oil, lemon zest, lemon juice and salt. Fold in

chickpeas, tuna, green onions and parsley. Season with additional salt or lemon

juice if needed.

Serve immediately and enjoy!


Notes:

Refrigerate in an airtight container for up to 3 days.

Serve salad over baby spinach with sliced cucumber on the side.

Use red or white onion instead.

Use white beans or lentils instead.

Use canned salmon instead.

Add dried or fresh dill, minced garlic, red chili flakes, or freshly ground black pepper to taste.


#chickpeas

#salad

#easylunchidea

#teamange

#packandgo

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