This light, healthy salad is perfect for weekday lunches and light dinners. With a vibrant, tangy dressing and healthy combination of quinoa, fresh vegetables canned chick peas and canned tuna, it's a dish that holds up for several days in the refrigerator. Great for meal prep.
15ounce can garbanzo beans (aka chick peas), drained and rinsed
2- 7ouncecans flaked white tunain water, drained
2plum tomatoesseeded and cut into 1/2" dice
3-4largecurly kale leavestough stems removed
1/2hothouse cucumber(aka English cucumber), cut into 1/2" dice
FOR LEMON DRESSING:
2teaspoonslemon zestfrom about 1 lemon
3tablespoonslemon juicefrom about 2 lemons (use the zested lemon for juice)
5tablespoonsextra virgin olive oil
1/2 teaspoonfreshly cracked black pepper
MAKE THE QUINOA
Fill a saucepan with the water and bring to a boil. Add the quinoa and cook for 12-14 minutes, stirring occasionally. Pour the quinoa through a fine mesh strainer and let all the liquid drain from the grains. Transfer the quinoa back to the pot and cover with the lid for 10 minutes to steam. Remove the lid from the pot and let the quinoa cool to room temperature. Do not use warm quinoa when making the salad.
MAKE THE LEMON DRESSING:
In a small bowl combine the lemon zest, chopped garlic, dijon mustard, lemon juice, kosher salt, black pepper and olive oil. Whisk until emulsified. set aside.
MAKE THE SALAD:
Place the kale leaves on a cutting board and aggressively massage them with your hands until the leaves are soft and pliable and the kale has a grassy aroma. Bunch the kale into a tight ball with one hand and use a sharp knife to thinly slice the kale into very fine ribbons.
In a large bowl combine the shredded zucchini, garbanzo beans, cucumber, plum tomatoes, chopped kale and tuna in a large mixing bowl. Toss until well combined.
Add the cooled quinoa and gently toss until evenly mixed with the other ingredients. Drizzle the dressing over the salad and mix very well until the entire salad is evenly dressed.
Serve or transfer to an airtight storage container or meal prep containers and refrigerate for up to 5 days.