Chickpea has more thiamin, pantothenic acid, and folate, however, canned tuna contains more niacin and Vitamin B12. Combining both gives you a healthy and delightful treat for your loading phase. This recipe is delicious, gluten-free, rich in protein, and very easy to make.
- 1 can tuna
- 2 tablespoons chopped parsley
- 1 cup chickpeas (rinsed and drained)
- 1 teaspoon of tomato paste
- 1 tablespoon of olive oil
- 2 tablespoons of lemon juice
- 1 tablespoon of toasted sesame seed
- 2 minced garlic cloves
- 1 chopped avocado
- 1 cup olives
- 1 tablespoon dried basil
- 1 teaspoon crushed red pepper
- 3 tablespoons of canned jalapeno
- 1 medium-sized cabbage, chopped
- Heat a non-stick pan to medium temperature and add one tablespoon of olive oil.
- Add in the tuna, chickpeas, basil, one tablespoon of lemon juice, tomato paste, one garlic clove, and crushed red pepper.
- Mix everything together and keep stirring for five minutes to allow the chickpeas and tuna to absorb all the flavors.
- In a large bowl mix the cabbage with one clove of garlic, remaining lemon juice, and salt to taste. You also have to add a small amount of olive oil and mix it very well.
- Arrange your bowl and put a cup of cabbage, four tablespoons of tuna, and chickpeas.
- Toss a cup of olives, sliced avocado, some jalapeno, and a tablespoon of hummus.
- Garnish with some toasted sesame seeds.