Tuna Chickpea Salad
Makes 4 servings
Macros: 266cal, fat 16g, carbs 20g, protein 15g, fibre 1g
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)
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!
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.