Chickpea, Tuna, Bell Pepper and Olive Salad

Ingredients

• Chickpeas3/4 cup (150 g)
• Paprika20 teaspoon (60 g)
• Onion1/4 count (38 g)
• Olives4 count (20 g)
• Olive Oil2 teaspoon (10 ml)
• Lemon Juice1 tablespoon (15 g)
• Canned Tuna in Water1 can (120 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked chickpeas.

2. 2

   Step 2

   Drain the tuna and shred on a plate.

3. 3

   Step 3

   Chop the bell pepper with the onion and add. If you want, you can wash the onion with salted water to reduce its bitterness.

4. 4

   Step 4

   Add the chickpeas and olives.

5. 5

   Step 5

   Season with oil, lemon juice and salt and pepper to taste.

6. 6

   Step 6

   Serve the salad.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chickpea, Tuna, Bell Pepper and Olive Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.