It relies on staples that I always have in my pantry.
When it comes to weekday lunches, I have two goals.
That could meanmaking a big pot of soupthat I can reheat one portion of at a time.
Lately, though, my go-to has been even simpler.
Ive been making this 15-minutetuna and chickpea salad.
(I simply store it in the fridge.)
Then, in a separate bowl, you mash the chickpeas with a fork.
Youll get a coarse mixture with bits and pieces and even some whole chickpeas left.
The whole process takes just 15 minutes.
But thats not your only option.
Their crunch is refreshing and complements the texture of the salad.
Andchickpeasare a great source of fiber and vitamin B, which is responsible for metabolizing protein.
(Im so glad I finally becamea chickpea convert.)
Ive actually noticed I feel more energized after having this tuna salad for lunch!
It has rapidly become my new go-to.
Give it a try and it could become your new go-to too.
