There’s a distinctive chill in the air as we welcome the festive fall season. If you’re looking for some simple yet delicious menu staples look no further than this recipe from Jmore foodie Elite Jakob.
Elite Jakob is a Reisterstown-based integrative health coach, food blogger and author of the self-published cookbook “I Live in my Kitchen, But You Don’t Have To.” For more recipes from Jakob, visit her website, Iliveinmykitchen.com and follow her on Instagram and TikTok @Iliveinmykitchen.
Protein-loaded Salad
Ingredients
- 1 can garbanzo beans
- 1 can tuna (in oil or water)
- 1 cup packed parsley, chopped
- 1-2 pickles, diced small
- 2 Persian cucumbers, diced
- 1 red pepper (pickled from a jar or fresh), diced small
- 1 red onion, diced small
- 1 lemon, juice only
For Dressing:
- 1 heaping Tablespoon Dijon mustard
- 1/4 cup olive oil
- 2 Tablespoons apple cider vinegar
- 1 teaspoon honey
- Pinch salt
- Pepper
Instructions
- Wash and drain the garbanzo beans.
- Drain the tuna and place in a salad bowl. Break the tuna with a fork or masher into small pieces.
- Add the drained garbanzo beans and the rest of the veggies. Sprinkle the lemon juice all over and toss lightly being careful not to crush the beans.
- Mix the dressing well in a jar; it will be thick. If it’s too thick, add 1 tablespoon of water and mix well again.
- Drizzle the dressing all over the salad and toss a few more times until distributed evenly.
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