Submitted by: Jennifer Archer
Prep Time: 10 Minutes
Cook Time: 0 Seconds
Servings: 1
This is more of a concoction than a recipe. I am a "protein" type and this ended up tasting pretty good. Just wanted to share that this combo tastes good.
3 oz. water
14 1/2 oz. cooked chickpeas
1 avocado
1 lemon
sea salt & black pepper to taste
Drain and rinse the tuna; measure out 3 ounces on your scale (it helps to weigh the bowl first, then zero it out, then add the tuna until it's 3 ounces). Drain and rinse the canned garbanzo beans. Measure out 1/2 cup and dump it in the bowl with the tuna, still on the scale. Zero out the scale again. Cut the avocado in half and scoop out 2 ounces of avocado into the bowl (I've found this is about 1/2 of the avocado...almost exactly.)
Take the bowl off the scale, squeeze a fresh lemon on it and add salt and copious pepper. This is surprisingly delicious and simple for lunch. It's easy to prep the night before and pack for work. I prep it by putting the tuna and beans in a sealable bowl, then bringing a half of avocado in a baggie, a cut lemon in a baggie, and the whole salt and pepper shakers in my lunch bag. :)
I know this is beyond simple, but I like it and wanted someone else to try it and see if it increases your lunch options.
Enjoy!
*As a Protein Type, this would count differently since avocado can be a carb.
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