Description
A quick and filling salad combining chickpeas and tuna for a protein-rich, fiber-filled meal with a fresh lemony flavor.
Ingredients
Scale
- 2 Tbsp. mayonnaise or plain Greek yogurt
- 2 Tbsp. extra-virgin olive oil
- 1 Tbsp. fresh lemon juice
- 1 tsp. Dijon mustard
- 1/4 tsp. kosher salt (or more to taste)
- 1/4 tsp. black pepper (or more to taste)
- A few dashes of hot sauce (optional)
- 1 (15-oz.) can chickpeas, drained and rinsed
- 1 (5-oz.) can tuna, drained
- 3 Tbsp. finely chopped celery
- 2 Tbsp. minced red onion
- 2 Tbsp. finely chopped fresh dill
- 1 Tbsp. roughly chopped capers, green olives, or relish
Instructions
- In a small bowl, combine mayonnaise, olive oil, lemon juice, Dijon mustard, salt, pepper, and hot sauce (if using); whisk to combine.
- Drain and rinse chickpeas; pat dry with a kitchen towel and transfer to a medium bowl. Mash about one-third of the chickpeas lightly with a fork.
- Flake the drained tuna into the bowl with chickpeas and gently fold to combine.
- Add celery, red onion, dill, and capers or olives; stir to combine.
- Pour the dressing over the salad and gently toss until evenly coated; adjust salt and pepper.
- Serve over greens, on bread, or with crackers.
Notes
Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Add a squeeze of lemon or extra herbs before serving for freshness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 22g
- Cholesterol: 30mg