Mediterranean Chickpea Salad

Low-Calorie And Quick Salad

Mediterranean Chickpea Salad

 Have you noticed a theme yet? If its quick and easy and if it can be turned into a salad, I’m all over it. Another salad creation here that’s perfect for summertime. And this is probably the easiest one yet, because some of the ingredients (dare I say it?) are canned. I don’t normally use canned ingredients, but sometimes you’re just in a hurry and its better than nothing (also better than falling prey to a fast food place). I just look for the no sodium/low sodium version of whatever it is I need. A lot of canned items have a ton of added salt. Why let someone else determine how you season your food? If its beans, I rinse really well before using. Enough about that, though, here’s your dinner for tonight and get ready for lots of pictures.

Ingredients:

1 medium tomato, chopped

5 mini cucumbers (or 1 regular), sliced

1 red bell pepper, seeded and chopped

1 medium avocado, chopped

1/2 of a small red onion, diced

1 container of low sodium albacore tuna

1 can of garbanzo beans, rinsed and drained

1 tsp. evoo

1 tsp. balsamic vinegar

dash of black pepper

1/4 c. fresh cilantro, chopped

Preparation:

In a bowl, mix together tomatoes, cucumber, red bell pepper, avocado, and red onion.

  

 

Add the tuna and garbanzo beans. Stir to combine. Then drizzle with evoo and balsamic vinegar. Add pepper and toss to coat.

 

Finally, top with cilantro and you’re done! Enjoy!

 

Macros per one out of four servings: 233k cals, 9.3g fat (1.1g sat, .9g poly, 5g mono), 29.9g carbs (9.4g fiber, 5.5g sugar), 16g protein, 12.5mg cholesterol, 357.4mg sodium, 478.3mg potassium

References:

Tania Funduk – Food and Fitness Guru

Fadi Malouf – Nutritionist and Personal Trainer