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Chickpea and Tuna Garden Salad

Chickpea and Tuna Garden Salad

Great healthy meal to pack for lunch at work, contains lots of great filling ingredients like tuna, hard boiled egg whites, broccoli, mushrooms, and so on.
Yield Total Time (mins)
4 Servings 25 minutes


  • 7 1/2 cups thinly sliced
  • 4 cut into wedges
  • 4 cups Broccoli florets - precut
  • 1 cup Shredded carrot
  • 1 cup or thinly sliced fresh
  • 1 (15 oz) can Garbanzo beans - reduced sodium Bush's
  • 1 cup Red onion - cut in thin rings or half moon slices
  • 10 oz Chunk light tuna in water
  • 3 peeled/quartered or cut into rounds
  • 1/2 cup Stonyfield Farms
  • 1 cup Avocado - cubed
  • 1 1/2 tsps Dr. Sears' Zone Extra virgin olive oil
  • 1/3 cup Fresh squeezed lemon juice
  • 1 tbsp Minced shallot
  • 1 Garlic clove - chopped
  • 1/4 tsp Hot sauce - ground chipotle (smoked dried jalapeno) or your favorite hot sauce
  • 1/2 tsp Sea salt - (optional)













  1. Divide and layer salad ingredients among 4 large salad plates or in 4 (quart-size) containers with snap-on lids for packed lunches.
  2. Blend dressing ingredients in blender or food processor.
  3. Taste and adjust seasonings if needed.
  4. Pour dressing over salads just before serving or divide among 4 small bottles.
  5. Cover and refrigerate until serving or packing in insulated lunch totes.

Zone Products In This Recipe:

Dr. Sears’ Zone Extra Virgin Olive Oil - 16.9 fl oz bottle

Rated 4.9 out of 5 stars
32 Reviews


$20.66 Advantage price

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