Funked Out Chef Salad

Name: Funked Out Chef Salad
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Global
Ingredients: 283 grams arugula, washed well and dried; 425 grams chickpeas, rinsed; 237 milliliters fresh basil leaves, chopped; 4 servings Salt and fresh ground black pepper; 1 lemon, zested and juiced; 237 milliliters marinated artichoke hearts, quartered; 2 Tbsps olive oil; 118 milliliters pepperoncini; 1 Tbsp crushed red pepper flakes; 2 roasted red peppers, chopped; 1 shallot, minced; 237 milliliters olive oil-poached tuna, flaked gently apart, oil reserved

You can never have too many main course recipes, so give Funked Out Chef Salad a try. One portion of this dish contains about 20g of protein, 18g of fat, and a total of 324 calories. This recipe serves 4. This recipe covers 28% of your daily requirements of vitamins and minerals. If you have marinated artichoke hearts, roasted peppers, olive oil, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 15 minutes. It is a good option if you're following a gluten free, dairy free, and pescatarian diet.

Instructions

In a medium bowl, whisk together the tuna oil, lemon zest, lemon juice and shallots. To the bowl, add the artichokes, roasted peppers, red pepper flakes, pepperoncini, basil, chickpeas and arugula. Toss gently.

Ingredients you will need

Red Pepper Flakes