Parisian Carrot Bowls with Tuna and Cheese

Ingredients

• Carrots

  Raw

  3 cup strips or slices or 366g

• Parsley

  Raw

  1 tbsp or 4g

• Red wine vinegar

  2 tbsp or 30g

• Dijon mustard

  Grey poupon

  1 tbsp or 15g

• Canola oil

  1 tbsp or 14g

• Sunflower seed kernels

  Seeds, dry roasted, without salt

  2 tbsp or 18g

• Feta cheese

  2 oz or 57g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  1 cup or 240g

• Tuna

  Fish, light, canned in water, drained solids

  1 can (12.5 oz), drained or 315g

• Capers

  Canned

  1 tbsp, drained or 9g

Directions

1. Grate the carrots using a food processor or box grater. Chop parsley leaves and stems finely.
2. In a small jar, combine the vinegar, mustard, oil, and a pinch of salt. Shake until well combined. Toss the carrots and parsley with the dressing, then taste and adjust seasoning as needed.
3. Divide the carrot mixture between two bowls and top with tuna, chickpeas, feta cheese, and sunflower seeds.
4. For meal prep, store in the fridge with sunflower seeds separate to prevent sogginess, for up to a week. Do not freeze.