Tuna Salad with Chickpeas and Egg

Ingredients

• Egg1 count (55 g)
• Chickpeas1/2 cup (100 g)
• Onion1/4 count (38 g)
• Lettuce1 cup (35 g)
• Olive Oil1 tablespoon (10 ml)
• Lemon Juice1 tablespoon (15 g)
• Canned Tuna in Water1 can (120 g)

Instructions

1. 1

   Step 1

   Wash the egg and put in a pot with boiling water. Boil for 8-10 minutes.

2. 2

   Step 2

   At the same time, cut the onion into thin strips and, if you want, soak them into salted water to reduce its bitterness.

3. 3

   Step 3

   After the egg cooking time, remove

4. 4

   Step 4

   Cut the lettuce and put it at the bottom of a plate. Add the chickpeas, onion, tuna and egg.

5. 5

   Step 5

   Put the oil and lemon juice. Add salt and pepper to taste and mix well.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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