This is a great lunch recipe rich in protein and fibre to keep your energy up and afternoon cravings at bay. You can serve on its own, over mixed greens, or with raw veggies or crackers on the side!
Ingredients:
- 15 oz can of chickpeas, drained and rinsed
- 6 oz (170g) can of tuna, drained
- 6 oz (170g) can of salmon, drained
- 1 cup cucumber, peeled and diced
- 1 cup celery, diced
- 3 tbsp olive oil
- Juice of half a lemon
- 1/4 cup loosely packed fresh dill (or 2 teaspoons of dried dill)
- Salt and pepper to taste
Directions:
- In a medium bowl, combine chickpeas, tuna, salmon, cucumber, and celery.
- In another bowl, mix olive oil, lemon juice, dill, salt and pepper. Pour over chickpea mixture and serve chilled or at room temperature.
Note: Fresh dill freezes well by placing it in a freezer bag or jar. The fresh flavour keeps for months, and is a nice alternative to using dried dill!