3 cups bite-sized pieces chopped kale 2 tablespoons honey-mustard vinaigrette 1 2.5-ounce pouch tuna in water ½ cup rinsed canned chickpeas 1 carrot, peeled and shredded
STEP-1
Toss kale and dressing in a bowl, then tranfer to a 1-quart mason jar.
STEP-2
Top with tuna, chickpeas and carrot.
STEP-3
Screw lid onto the jar and refrigerate for up to 2 days.
STEP-4
To serve, empty the jar contents into a bowl and toss to combine the salad ingredients with the dressed kale.
Nutrition Facts (per serving)
430Calories23gFat30gCarbs26gProtein
Prep Time:
5 min