Mediterranean Tuna and Chickpea Salad
silicon (Si)
Vitamin C
Vitamin K
cobalt (Co)
selenium (Se)
Folate
Description
A protein punch: tuna + chickpeas + egg. A very hearty salad for lunch or a post-workout dinner.
- Soak chickpeas in cold water for 8-12 hours in advance, then boil until tender (about 40-60 minutes) or use canned (dry is in the list).
- Boil egg hard, cool and cut into cubes.
- Wash and cut: red pehealthyer into strips, cucumber into half-rings, red onion into thin quarter-rings.
- Finely chop parsley.
- In a bowl, mix olive oil and lemon juice.
- Place on a plate: cooked chickpeas, tuna pieces (mashed with a fork), egg, pehealthyer, cucumber and onion.
- Drizzle with dressing, sprinkle with parsley and gently mix.
516
122 kcal / 100 g
kcal
33.3 g
7.9 g / 100 g
Protein
41.1 g
9.7 g / 100 g
Carbohydrates
24.6 g
5.8 g / 100 g
Fats
3.7 g
0.9 g / 100 g
Ash
11.6 g
2.7 g / 100 g
Fiber
63.1%
Water
5.3 g
1.2 g / 100 g
Sugars
19.0 g
4.5 g / 100 g
Starch
0.44 g
0.1 g / 100 g
Omega-3
3.81 g
0.9 g / 100 g
Omega-6
4.4 g
1.0 g / 100 g
SFA