NUTRITION

SERVINGS

INGREDIENTS

5 oz canned tuna in water

0.5 cup chickpeas

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

2 cup arugula

0.5 cup cucumber

0.25 cup red onion

1 tbsp lemon juice

1 tsp dijon mustard

0.25 whole avocado

PREPARATION

• 1

  Rinse and drain the chickpeas, then pat them thoroughly dry with a paper towel.

• 2

  In a small bowl, toss the dried chickpeas with garlic powder and a pinch of the salt and pepper.

• 3

  Heat the olive oil in a non-stick skillet over medium-high heat and add the chickpeas, sautéing for 5-7 minutes until golden and crispy.

• 4

  While the chickpeas cook, whisk together the lemon juice, Dijon mustard, and the remaining salt and pepper in a small jar or bowl to create the dressing.

• 5

  In a large salad bowl, combine the arugula, diced cucumber, and thinly sliced red onion.

• 6

  Drain the tuna and flake it into the bowl with the greens.

• 7

  Add the warm, crispy chickpeas to the salad and drizzle the lemon-dijon dressing over the top.

• 8

  Gently toss everything together and finish with the sliced avocado before serving.