- 1 14 oz can of lentils
- ½ cup chickpeas
- ½ cup sliced carrots
- 1 3 oz can of tuna in oil or water
- 1 cup chopped kale or spinach
- 2 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- salt and pepper
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.
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