Leftover Baked Potato & Chickpea Salad with Tuna

You’ll need:

— 200g leftover baked potato

— 50g baked chickpeas

— 30g grated cheddar cheese

— 80g canned tuna (in natural juice), drained

— 80g baby spinach

— 30g homemade sauerkraut

— 20g avocado, diced

— Roasted cherry tomatoes (about 5-6)

— Squeeze of lemon juice

— Salt & pepper (or any additional seasoning)

Method:

— Preheat the oven or microwave to a low heat (if reheating the leftovers).

— Warm up the baked potato, chickpeas, and roasted cherry tomatoes until just heated through.

— Lay the baby spinach on a plate to form the base.

— Top with the warmed baked potato, chickpeas, cherry tomatoes, cheddar cheese, and tuna.

— Add the diced avocado and homemade sauerkraut.

— Drizzle with lemon juice and season with salt & pepper to taste.

— Serve immediately, enjoying the mix of warm and fresh ingredients!

ENJOY ♥️