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Tuna Chickpea Salad
A quick tuna chickpea salad using pantry staples, hand-picked for a high-fibre, protein-rich lunch that supports gut health.
INGREDIENTS
1/4 cup Extra Virgin Olive Oil
1 Lemon (zest and juice)
1/4 tsp Sea Salt
2 tins Chickpeas (Tinned) (cooked)
1 can Tuna (drained)
5 stalks Green Onion (chopped)
1/2 cup Parsley (chopped)
DIRECTIONS
01. 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.
02. Serve immediately and enjoy!
NOTES
LEFTOVERS
Refrigerate in an airtight container for up to 3 days.
MAKE IT A MEAL
Serve salad over baby spinach with sliced cucumber on the side.
NO TUNA
Use canned salmon instead.
MORE FLAVOR
Add dried or fresh dill, red chili flakes, or freshly ground black pepper to taste.