To make the Lentil, Brussels Sprouts & Chickpea Salad combine lentils, brussels sprouts, chickpeas and parsley. Set aside.
Whisk together olive oil, red wine vinegar, dijon mustard, lime or lemon juice and a sprinkle of salt & pepper. Pour 2 tbsp of dressing on lentil salad mixing to combine.
In a separate bowl toss together tuna with pepitas and grated carrots.
Assemble your salad:
Equally distribute the rest of the dressing amongst 4 mason jars
Add ¼ cup of sliced zucchini
Add ½ cup lentil salad
Divide your tuna mixture between all jars.
Stuff the rest of the mason jar with spinach. Put your lid on and store in the refrigerator until ready to eat.