Recipe of the month

Lentil and Tuna Salad

cranberries and oranges



  • 1 1/2 cup lentils, canned 1 (14 oz) can
  • 1/2 cup chickpeas, canned
  • 1/2 cup carrots, sliced
  • 1 (3 oz) can tuna
  • 1 cup kale, chopped or spinach
  • 2 Tbs olive oil
  • 1/2 lemon, juiced (1 tablespoon juice)
  • salt, to taste
  • black pepper, to taste

Nutritional Notes

  • Lentils can lower blood pressure, blood cholesterol, and blood glucose. They may also improve cholesterol in people with diabetes and protect against breast cancer in women.
  • Chickpeas are high in dietary fiber, contributing to the recommended 35g of fiber per day. They are a great source of choline which helps your brain and nervous system, and are a great source of protein, helping you make your neurotransmitters.
  • Tuna is an excellent source of protein, supporting your new year weight loss goals. They are an excellent source of omega 3’s, reducing your risk of cancer and improving your brain health. For 100% sustainably sourced, smaller fish that are lower in mercury, check out Wild Planet brand.


Step 1

Add lentils, chickpeas, carrots, tuna, and kale into a medium-sized bowl. Break up tuna with a fork.

Step 2

Whisk together olive oil, lemon juice, salt and pepper, and pour over the salad. Add more salt and pepper to taste.

Step 3

Store in the fridge in a covered container for up to three days.