Description
A quick and filling protein-packed salad combining tuna and chickpeas, perfect for lunch or dinner.
Ingredients
Scale
- 1 (15-ounce) can chickpeas, drained and rinsed
- 2 (5-ounce) cans tuna in water, drained and flaked
- 1/2 cup lowfat Greek yogurt
- 1 tablespoon mayonnaise
- 1/2 cup red onion, finely diced
- 1/2 cup celery, diced
- 1 tablespoon capers, roughly chopped
- 1–2 teaspoons lemon zest
- 2 tablespoons parsley, chopped
- Sea salt and freshly ground black pepper, to taste
- Optional: 1 tablespoon lemon juice
- Optional: pinch of smoked paprika
Instructions
- Add chickpeas to a large bowl and mash them until some are broken down but many remain whole.
- Add the drained tuna, Greek yogurt, mayonnaise, red onion, celery, capers, lemon zest, parsley, salt, and pepper to the bowl.
- Mix until well combined and taste for seasoning. Adjust with more salt, pepper, or lemon if needed.
- Chill for 10–20 minutes if time allows or serve immediately.
Notes
This salad stores well in the fridge for up to 3–4 days. For maximum crunch, keep diced celery and red onion separate until serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 3g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 25mg