Chickpea and Tuna Salad
Nutrition per serving
| Calories | 496 kcal |
| Protein | 38.1 g |
| Carbs | 44.8 g |
| Fats | 19.7 g |
| Saturated Fat | 4.5 g |
| Monounsaturated Fat | 9.7 g |
| Polyunsaturated Fat | 3.2 g |
| Sugars | 20.8 g |
| Fiber | 13.5 g |
| Sodium | 548 mg |
Ingredients
| Chili Chipotle Powder | |
| Romaine Lettuce | |
| Roma Tomatoes | |
| Broccoli florets | |
| Carrot | |
| Red Onion | |
| Fish, Tuna, Liight, Canned in Water, Drained Solids | |
| Chickpeas (garbanzo beans, bengal gram), canned, rinsed in tap water, drained | |
| Mushrooms | |
| Egg(s) | |
| Plain Yogurt (low fat) | |
| Avocado | |
| Olive Oil | |
| Lemon Juice | |
| Shallots | |
| Garlic |
1. Shred lettuce,
2. Cut tomato into wedges.
3. Grate carrot.
4. Rinse and drain chickpeas.
5. Slice onion.
6. Cut avocado into cubes.
7. Mince shallot and garlic.
8. Finely slice mushrooms.
9. Boil egg and slice.
10. To make dressing, add, plain low-fat yogurt, avocado, olive oil, lemon juice, minced shallot, garlic clove, ground chipotle, salt to taste, to a beaker and blend with hand blender.
11. To make the salad, in a serving bowl, arrange the lettuce, tomatoes, broccoli florets, carrot, mushrooms, chickpeas, red onion, tuna, and hard boil egg white.
12. Serve salad drizzled with the dressing.