Ingredients
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3 cups bite-sized pieces chopped kale
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2 tablespoons honey-mustard vinaigrette
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1 2.5-ounce pouch tuna in water
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½ cup rinsed canned chickpeas
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1 carrot, peeled and shredded
Directions
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Toss kale and dressing in a bowl, then tranfer to a 1-quart mason jar. Top with tuna, chickpeas and carrot. Screw lid onto the jar and refrigerate for up to 2 days.
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To serve, empty the jar contents into a bowl and toss to combine the salad ingredients with the dressed kale.
