With Good Nutrition, Stay Healthy!

Chickpea Tuna Salad

This chickpea tuna salad with capers, feta and cucumber makes for the perfect lunch to pack for work or school!

Ingredients:

• 2 tablespoons lemon juice
• 1 tablespoon nonpareil capers, rinsed and chopped
• 1 tablespoon finely chopped shallot
• ¼ teaspoon salt
• ¼ teaspoon ground pepper
• 1 (15 ounce) can no-salt-added chickpeas, rinsed
• 1 (6.7 ounce) jar oil-packed tuna, drained
• 1 cup halved cherry tomatoes
• 1 cup thinly sliced English cucumber
• ½ cup crumbled feta cheese
• 2 tablespoons chopped fresh dill
• 3 tablespoons extra-virgin olive oil
• 3 cups baby spinach

Instructions:

• Step 1 Stir lemon juice, capers, shallot, salt and pepper together in a large bowl. Let stand for 5 minutes.

• Step 2 Meanwhile, toss chickpeas, tuna, tomatoes, cucumber, feta and dill together in a large bowl.

• Step 3 Whisk oil into the lemon juice mixture until fully incorporated. Spoon about 5 tablespoons of the dressing into the chickpea mixture; toss to coat.

• Step 4 Add spinach to the remaining dressing in the large bowl; toss to coat. Divide the spinach evenly among 4 plates; top each plate with 1 1/4 cups chickpea mixture. Serve immediately.

Succotash

Make the most of summer veggies with this easy BBQ side dish.

Ingredients:

3 tbsp. fresh lemon juice
3 tbsp. olive oil, divided
1 medium shallot, finely chopped
8 oz. cherry tomatoes, halved
8 oz. green beans, trimmed and thinly sliced on a bias
1 lb. zucchini (about 3 medium), halved lengthwise
4 medium ears corn, husked
1/2 c. torn basil leaves

Instructions:

• Heat grill to medium-high. In large bowl, whisk together lemon juice, 2½ tablespoons oil and 1/2 teaspoon each salt and pepper; stir in shallot. Fold in tomatoes and beans. Let marinate while grilling vegetables.

• In medium bowl, toss zucchini with remaining 1/2 tablespoon oil and 1/2 teaspoon salt. Place corn and zucchini, cut sides down, on hot grill. Cover and grill zucchini until grill marks appear, 3 to 4 minutes, then flip and cook 1 minute more. Grill corn until lightly charred and cooked through, turning occasionally, 10 to 12 minutes. Transfer vegetables to cutting board as they finish cooking.

• When cool enough to handle, cut zucchini in half lengthwise, then chop into 1/2-inch pieces. Cut corn kernels from cobs (you should have about 2 cups). Add zucchini and corn kernels to bowl with tomatoes and toss to combine, then fold in basil. Serve at room temperature or chilled.

Start Your
Wellness Journey Today!

Welcome to the growing family at Healthy Weigh Living, where our utmost goal is your healthy and happier self!!! Subscribe to our newsletter and stay healthy.