- Step 1: In a medium bowl, mix together the tuna, chickpeas, celery, and bell pepper. Keep the broccoli separate.
- Step 2: In a small bowl or measuring cup, mix together the lemon juice, vinegar, salt, and Dijon mustard. Whisk in the olive oil and yogurt, and toss with the tuna and chickpea mixture. Refrigerate in a bowl or in containers until ready to take to work or eat. Add the broccoli just before serving.
Suggestions: Garnish with parsley and chives
Makes 2 servings at 210 calories, 20 g protein, 21 g carbs, 2.5 g fat. Total Time: 10 minutes Servings: 2
Center for Bariatrics and Health Weight
The Women’s Health Center
Heart & Vascular Services