Main dish, fish/seafood

Mason Jar Power Salad with Chickpeas & Tuna


This power salad will keep you fueled for hours, thanks to 26 grams of protein and 8 grams of fiber. Tossing the dressing and kale, and then letting it stand in the jar, softens it enough so you don't need to massage or cook it to make it tender.

Mason Jar Power Salad with Chickpeas & Tuna
Prep time 10
Cook Time 0
Total Time 10

Nutritional Information

Makes: 1 Servings
Calories 430kcal
Added sugars 1g
Carbohydrates 30g
Fat 23g
Saturated Fat 3g
Monounsaturated Fat 15g
Protein 26g
Cholesterol 30mg
Dietary Fiber 8g
Potassium 884mg
Sodium 496mg
Total sugars 5g


STEP 1 To prepare the vinaigrette, whisk garlic, vinegar, mustard, honey, salt and pepper in a small bowl. Slowly whisk in oil. (Makes 1/2 cup.)
STEP 2 To assemble the salad, toss kale and 2 tablespoons of the vinaigrette in a bowl, then transfer to a 1-quart mason jar. Top with tuna, chickpeas and carrot. Screw lid onto the jar and refrigerate for up to 2 days.
STEP 3 To serve, empty the jar contents into a bowl and toss to combine the salad ingredients with the dressed kale.
© Meredith Corporation. All rights reserved. Used with permission.


1 clove garlic , minced

1 tablespoon white-wine vinegar

1 ½ teaspoons Dijon mustard (coarse or smooth)

½ teaspoon honey

⅛ teaspoon salt

Freshly ground pepper to taste

⅓ cup extra-virgin olive oil or canola oil

3 cups bite-sized pieces chopped kale

1 2.5-ounce pouch tuna in water

½ cup canned chickpeas , rinsed

1 medium carrot , shredded

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