Chickpea salad with tuna, vegetables and herbs

Ingredients

• cooked chickpeas: 3/4 cup, about 130 g
• tuna: 1 can, drained, about 120 g
• vegetables: 1 large plate, about 200 g
• olive oil: 1 tbsp, about 8 g

Instructions

1. Measure out the cooked grain or legumes and the protein.
2. Chop the vegetables and herbs.
3. Assemble in a bowl, add the dressing and toss before serving.

Nutrition

Contains: Fish

Swaps

• Legumes can be swapped for one another, cooked, at the same weight.
• If legumes don't sit well, swap them for chicken/fish/tofu 120-150 g and add vegetables.
• The fish can be swapped for chicken/turkey 150 g or tofu 170 g.
• Swap the oily fish for trout, mackerel or sardines in a similar portion.
• Vegetables can be swapped for any non-starchy vegetables at the same weight.

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