Salads
Tuna & Chickpea Salad, Meal Prep Friendly & Gut Healthy
Serves 4 Prep 10 min Total 10 min
Ingredients
Scale:
- ½ cup drained julienne-cut sun-dried tomatoes
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- 2 large shallot, chopped
- 2 tablespoons tomato paste
- 4 cloves garlic, chopped
- 2 (15-oz) cans chickpeas, rinsed and drained
- 6 cups vegetable broth
- 1 small bunch Tuscan kale, stemmed and roughly chopped (about 3½ packed cups)
- 1/2 teaspoon salt
- 1/4 cup grated Parmesan cheese
- 1/4 cup plain Greek yogurt
- 2 tablespoons whipped light cream cheese
- 2 tablespoons chopped fresh basil, plus small leaves for garnish
Directions
- 1
🥣 In a large pot over medium heat, warm the olive oil and butter. Add shallot and sauté for 2–3 minutes until translucent. Add garlic, tomato paste, and sun-dried tomatoes.
- 2
Cook for 2 minutes until fragrant. Stir in chickpeas and broth. Bring to a boil, then reduce to a simmer and cook for 10 minutes. Add kale and simmer for 5–8 more minutes until tender.
- 3
Stir in cream cheese and Greek yogurt until melted and combined. Remove from heat and stir in Parmesan and chopped basil.
- 4
Taste and adjust seasoning. Serve garnished with basil leaves and a sprinkle of cheese.
