Listen, I understand that tuna salad isn't meatless but it checks a couple of my Meatless Monday boxes* so I'm including it for future reference.
* Meatless Monday, for me, is about eating more vegetarian meals, yes, but it's also about adding quick and easy meals to my repertoire, eating high protein meals without a slab of beef, and having meals in my arsenal that don't require a trip to the grocery store.
This salad is so quick to prepare, can be modified in many different ways to suit your taste, and is healthy enough that I feel smug eating it. (I know the pickles and hot sauce present some sodium issues but I'm giving them a pass because: kale.)
Leafy greeens for 2 (I used 3 large leaves of kale, destalked and chiffonaded.)
Juice of 1/2 lemon
1 can flaked white tuna, drained (170g)
1 heaped Tablespoon mayo
1/2 tsp hot sauce (or more if you lurve hot sauce)
1 Tablespoon hemp hearts
1 Tablespoon chia seeds
1 pickle, finely diced (I love pickles so I use the equivalent of approximately 2 heaped Tablespoons of diced pickle)
1 green onion, finely sliced
Small handful of grapes, quartered
salt and pepper to taste
Pile leafy greens on two plates and sprinkle with lemon juice.
Mix together remaining ingredients and spoon over leafy greens.