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    Layer in a mason jar for a creative desk lunch!


    Makes: 4 servings  |  Prep Time: 30 minutes


    Crispy Chickpeas:
    1 can (15 ounces) chickpeas, drained and patted dry
    1 tablespoon preferred vegetable oil
    ¼ teaspoon fine sea salt
    ¼ teaspoon black pepper

    1 cup quinoa
    ½ teaspoon fine sea salt

    4 large eggs

    Sesame-Ginger Sauce:
    2 tablespoons white miso
    2 tablespoons lime juice or rice vinegar
    1 tablespoon soy sauce
    1” piece fresh ginger, peeled and minced
    2 teaspoons toasted sesame oil
    ¼ cup vegetable oil
    1 pound zucchini (about 2 large), cut into zoodles (or 1 pound zoodles)
    2 cans Natural Sea Wild Yellowfin Tuna, drained
    2 large carrots, grated or julienned
    Chopped parsley or cilantro


    1. Preheat oven to 425℉. On a baking sheet toss together chickpeas, oil, salt, and pepper. Roast, stirring every 10 minutes, until browned and crispy, about 30 minutes.
    2. In a medium saucepan combine quinoa, salt, and 1½ cups water. Bring to a boil, reduce the heat, cover, and simmer gently until tender, about 15 minutes. Let stand, covered and off the heat, for 5 minutes more.
    3. Bring 1” water to a rolling boil in a pot with a steamer basket inside. Use tongs to place eggs in basket, cover pot, and steam for 9 minutes. Use tongs to transfer eggs to an ice water bath to cool completely, then crack egg shells all over, peel, and halve.
    4. In a blender, combine miso, lime juice or vinegar, soy sauce ginger, and sesame oil. With blender running, add oil in a thin, steady stream until combined.
    5. To serve, divide zoodles between bowls and top with tuna, eggs, quinoa, carrots, and chickpeas. Drizzle with dressing. Sprinkle with parsley or cilantro.