Tuna and Chickpea Salad

Ingredients

• Chickpeas1/2 cup (100 g)
• Onion1/4 count (38 g)
• Carrot1/4 medium (15 g)
• Olives4 count (20 g)
• Tomato1/2 count (65 g)
• Olive Oil1 teaspoon (3 ml)
• Lemon Juice1 tablespoon (15 g)
• Bell Pepper1/4 count (30 g)
• Canned Tuna in Water1/2 can (60 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked chickpeas.

2. 2

   Step 2

   Grate the carrot and cut the onion and bell pepper into strips. You can use different colors of bell peppers.

3. 3

   Step 3

   Soak the onion in salted water to reduce its bitter taste.

4. 4

   Step 4

   Drain que tuna and put it in a bowl with the chickpeas, vegetables and olives.

5. 5

   Step 5

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

6. 6

   Step 6

   If you want, you can add chopped chili.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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