3 (5-oz) cans no-salt-added wild-caught albacore tuna in water, drained and flaked
1 (14-oz) pkg refrigerated tabbouleh wheat salad (such as Cedar's; about 2 cups)
1 pint grape tomatoes, cut in half
1 red bell pepper, thinly sliced
1 (6-oz) pkg roasted sea salt chickpeas (such as Saffron Road)
12 large Bibb lettuce leaves
Combine oil and mustard in a large bowl. Add tuna, tabbouleh, tomatoes and bell pepper; toss. Fold in chickpeas. Serve over lettuce leaves.
Find crunchy roasted chickpeas in the snack section of most supermarkets. Canned chickpeas make a good (but less crunchy) substitute.
Deviled Eggs with Olive Tapenade
1 (6-count) pkg hard-cooked eggs
¼ cup reduced-fat olive oil mayonnaise
2 tsp Dijon mustard
2 Tbsp black olive tapenade
Cut eggs in half lengthwise. Remove yolks, and place in a bowl. Add mayonnaise and mustard; mash until blended.
Fill egg white halves with yolk mixture. Top with tapenade.
Sat. Fat (g)
eMeals is committed to providing simple, balanced meals to help individuals make
healthy choices in consultation with their personal physician. Although our Registered
Dietitians provide the most accurate nutritional values possible, you should always seek
the advice of a physician for your own specific condition or dietary needs.