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Lentil Salad with Tuna

This Lentil Salad with Tuna packs a protein punch that will keep you full until dinner!  It's full of Spring goodies like carrots and kale.  Dress it with a simple lemon and olive oil dressing and you are good to go. {gluten free}
Course Lunch
Cuisine American
Keyword Lentil Salad with Tuna
Prep Time 10 minutes
Total Time 10 minutes
Servings 2
Calories 224kcal
Author Karen Kelly

Ingredients

  • 1 14 oz can of lentils
  • 1/2 cup chickpeas
  • 1/2 cup sliced carrots
  • 1 3 oz can of tuna in oil or water
  • 1 cup chopped kale or spinach

Dressing

  • 2 tbsp olive oil
  • 1 tbsp fresh lemon juice
  • salt and pepper

Instructions

  • Add all salad ingredients into a medium sized bowl.  Break up tuna with a fork.
  • Whisk dressing ingredients together and pour over salad.  Add more salt and pepper to taste.
  • Store in fridge in a covered container for up to three days.

Nutrition

Calories: 224kcal | Carbohydrates: 18g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Sodium: 39mg | Potassium: 386mg | Fiber: 4g | Sugar: 3g | Vitamin A: 8695IU | Vitamin C: 45.5mg | Calcium: 81mg | Iron: 1.8mg