Ingredients
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
Directions
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
ENJOY!