This powerful salad with 26 grams of protein and 8 grams of fiber will keep you going for hours. Tossed with dressing and allowed to sit in the container, the kale becomes tender enough sans massage or cooking.
– 3 cups bite-sized pieces chopped kale – 2 tablespoons honey-mustard vinaigrette – 1 2.5-ounce pouch tuna in water – ½ cup rinsed canned chickpea – 1 carrot, peeled and shredded
In a bowl, whisk together the kale and dressing; set the mixture into a 1-quart mason jar.
Top, in order, with carrot, chickpeas and then tuna. Screw the lid of the jar on tight and refrigerate for up to two days.
To serve pour the contents of the container into a bowl and toss to combine the prepared kale with the salad toppings.
To prep Refrigerate for up to two days.