Provençal Tuna & White Bean Salad Bowl

Ingredients

• •3 cans Canned tuna
• •1 can Chickpeas
• •1 cup Quinoa
• •2 cups Water
• •4 Eggs
• •to taste Salt
• •to taste Pepper
• •2 tbsp Cooking oil

Directions

1. 1Boil quinoa in water with salt for 15 minutes then fluff with fork.
2. 2Hard-boil eggs in separate pot for 10 minutes then peel and halve.
3. 3Drain and rinse chickpeas then warm in oiled skillet over medium heat.
4. 4Season chickpeas with salt and pepper and cook 3 minutes until lightly crisped.
5. 5Drain tuna and toss with chickpeas, salt, pepper, and a drizzle of oil.
6. 6Serve tuna mixture over quinoa topped with halved eggs.

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