Power Salad with Chickpeas and Tuna
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A one-quart jar salad of chopped kale, tuna, chickpeas and shredded carrot with a honey-mustard vinaigrette. Easy to pack for a protein-rich lunch that keeps up to 2 days.
Ingredients
Dressing
- 2 tbsp prepared honey-mustard vinaigrette
Salad
- 3 cups chopped kale
- One 2.5-oz pouch tuna in water
- 1/2 cup canned chickpeas rinsed
- 1 carrot shredded
Equipment
- quart jar
- cutting board
- chef’s knife
Directions
- Prepare: Wash and dry the kale. Rinse the chickpeas, shred the carrot, and drain the tuna if needed.
- Assemble: Toss the kale with the vinaigrette before putting it in the quart jar. Then add the tuna, chickpeas, and shredded carrot in that order.
- Store: Refrigerate for up to 2 days.
- Serve: Keep the jar upright until it is time to eat. Pour it into a bowl, toss everything with the dressing, and serve cold.
Notes
Keep refrigerated at 40°F (4°C) or below.
Nutrition
Serving: 243g | Calories: 297kcal | Carbohydrates: 27g | Protein: 8.1g | Fat: 19g | Saturated Fat: 3.2g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 269mg | Potassium: 555mg | Fiber: 9.6g | Sugar: 7.5g | Vitamin A: 13817IU | Vitamin C: 74mg | Calcium: 245mg | Iron: 2.2mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 salad); prepared honey-mustard vinaigrette counted as oil and vinegar dressing, canned chickpeas counted as canned chickpeas, drained (one can 250 g). Brands and portions vary, so use it only as an approximation.