Parisian Carrot Bowls with Tuna and Cheese

Ingredients

• Baby carrots

  Baby, raw

  3 cup or 738g

• 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. Pick carrot tops or parsley leaves, discard stems, or finely chop the leaves and stems to use everything.
2. In a small jar, combine vinegar, mustard, oil, and a generous pinch of salt. Shake until well combined. Toss the carrots and parsley with the dressing. Taste and season as needed.
3. Divide the carrot mixture between two bowls and sprinkle over the tuna, chickpeas, feta cheese, and sunflower seeds.
4. If meal prepping, store in the fridge with the sunflower seeds separate to prevent sogginess, for up to a week. Do not freeze.

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