Tuna is one of our favorite pantry staples because it's a quick and budget-friendly source of protein and heart-healthy omega-3 fish fats. Here it's mixed with another ingredient superstar — chickpeas — to boost the fiber and nutritiousness. The combo makes a versatile salad, so stuff it in a whole-grain pita with a side of baby carrots one day and serve it over arugula another. If you batch-cooked some quinoa, a spoonful would add a hearty, grainy element to the chickpea-tuna-arugula salad.
Breakfast: 3-Ingredient Greek Omelet Scramble with fruit
Lunch: Chickpea and Tuna Salad
Dinner: Joy Bauer's Sheet-pan Roasted Chicken and Brussels Sprouts
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