I love finding a portable meal that’s flavorful, protein rich, and easy to prepare multiples of for the week! This salad has been my go-to for two weeks now and I’m still not tired of it.
2 eggs or 3 egg whites, hard boiled & chopped
1/2 can of tuna
1 medium tomato, diced (or 1/2 cup grape tomatoes sliced lengthwise)
2 tablespoons finely diced red onion
1/2 cup garbanzo beans
1 tablespoon fresh chopped parsley
Large handful of spinach or mixed greens
1 tablespoon olive oil
Squeeze of lemon
Salt & pepper to taste
1. Place eggs in a pot of cold water. Bring to a boil. Cover, remove pot from heat, and set a timer for 12-15 minutes. Run the eggs under cold water to stop the cooking process and make them easier to peel.
2. Layer all ingredients except for greens in a bowl or travel container. Add lemon juice, olive oil, salt, and pepper.
3. Top with mixed greens or spinach.
4. When ready to serve, stir or shake to combine all ingredients.
And done! I like to make 2-4 of these at a time to keep in the fridge for lunch on weekdays. They hold up well as long as the spinach/greens are on top!