To all of the canned tuna haters, hear me out. I despised canned tuna for so long–until I started making this salad. I have this salad for lunch at least 3 times a week. It is so easy, nutrient dense, quick, and the perfect option for my girls that are always on the go. 

I always end up ordering something unhealthy on Uber Eats for lunch when I’m unprepared. Every Monday I say I’m going to take the time to make a delicious and nutritious lunch during the week, but when it comes time I’m always way too busy in the middle of the day for all that mess.

Taking an entire afternoon to meal prep every meal for the week also isn’t really an option for me anymore. That was cute when I was in college, but these days I’m busy and to be honest I’d rather spend my time doing literally anything else.

For this salad recipe all you need to do is prepare a can of chickpeas, chop a couple of bell peppers and banana peppers, throw them in the fridge for the week and you have a healthy lunch ready to throw in a bowl and go. Bam! So f*cking easy.

ALSO, if you find salads to be boring or feel that just lettuce doesn’t fill you up–hi, hello this is for you because, well the feeling is mutual. Give this zesty little baddie a try this week:

Ingredients:

½ Can Tuna (optional)

¼ Cup Chickpeas (I cook mine on the stove in lemon juice & garlic powder)

1 Banana Pepper, sliced

½ Bell Pepper, chopped

Sprouts (add to your liking, I use about a pinch)

2-3 cups arugula (or lettuce of choice)

Sprinkle of Borsari Citrus Seasoning 

Dressing

½ tbs olive oil

Juice from half a lemon, freshly squeezed

Directions:

Keep your veggies chopped and ready to go ahead of time. Throw ingredients together in a bowl, drizzle with olive oil and lemon juice. Sprinkle with a little Borsari citrus seasoning for a little extra flavor.

Let me know if you try! I would love to hear from you; DM me on Instagram.

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