Tuna with Chickpea and Chimichurri Sauce

Ingredients

• Chickpeas1 cup (200 g)
• Red Onion4 ring (20 g)
• Olives5 count (25 g)
• Garlic1 clove (3 g)
• Parsley3 tablespoon (12 g)
• Oregano1 tablespoon (4 g)
• Oil1/2 tablespoon (5 ml)
• Lemon Juice1 tablespoon (15 g)
• Red Wine Vinegar1/2 tablespoon (7 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 and shred the tuna.

3. 3

   Step 3

   Cut the onion into thin rings.

4. 4

   Step 4

   In the meantime, make the sauce: Chop the garlic and parsley very well, and mix with the oregano, oil, lemon juice and vinegar. Add salt and pepper.

5. 5

   Step 5

   Mix the tuna with the chickpea, onion and olives in a plate. Season with the chimichurri and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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