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Recipe: Power Salad with Chickpeas & Tuna

Updated: Dec 6, 2023


3 cups bite-sized pieces chopped kale

2 tablespoons honey-mustard vinaigrette

7 oz of tuna

½ cup rinsed canned chickpeas

1 carrot, peeled and shredded


Toss kale and dressing in a bowl, then transfer to a 1-quart mason jar. Top with tuna, chickpeas and carrot. Screw lid onto the jar and refrigerate for up to 2 days.

To serve, empty the jar contents into a bowl and toss to combine the salad ingredients with the dressed kale.

Refrigerate for up to 2 days.

Honey Vinaigrette Dressing

1 clove garlic, minced

1 tablespoon white-wine vinegar

1 1/2 teaspoons Dijon mustard, (coarse or smooth)

½ teaspoon honey

⅛ teaspoon salt

Freshly ground pepper, to taste

1/3 cup extra-virgin olive oil, or canola oil

Seasoned Chickpeas

½ cup chickpeas

ground cayenne

blackened seasoning

mix well


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