Tuna Protein Bowl with Chickpea and Egg

Ingredients

• Chickpeas1/2 cup (100 g)
• Egg1 count (55 g)
• Lettuce1 cup (35 g)
• Onion1/4 count (38 g)
• Cucumber1/2 cup (60 g)
• Red Cabbage1/2 cup (45 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

   Boil the egg for 8-10 minutes. Then remove it and wait until it cools down to peel it. Cut in half.

3. 3

   Step 3

   At the same time, chop the onion and cut the cabbage together with the lettuce into strips. If you wish, you can wash the onion in salted water to reduce the bitterness.

4. 4

   Step 4

   Slice the cucumber. You can also use pickles.

5. 5

   Step 5

   Place the shredded tuna, egg, chickpeas, lettuce, cabbage, cucumber and onion in a bowl.

6. 6

   Step 6

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

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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