Description
A fresh, protein-rich salad combining canned tuna, chickpeas, and a creamy lemon-dill dressing. Perfect for a quick, satisfying, no-cook meal.
Ingredients
- 2 tbsp mayonnaise or plain Greek yogurt
- 1 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- Salt and black pepper to taste
- Dash of hot sauce (optional)
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 (5 oz) can tuna packed in water, drained
- 1/4 cup finely chopped celery
- 2 tbsp minced red onion
- 2 tbsp finely chopped fresh dill
- 2 tbsp chopped capers, green olives, or relish
- Arugula, whole-grain bread, or crackers for serving
Instructions
- In a small bowl, whisk together mayonnaise or Greek yogurt, olive oil, lemon juice, Dijon mustard, salt, pepper, and hot sauce (if using) until smooth.
- Drain and rinse chickpeas, then pat them dry. Optionally, peel some for a creamier texture. Lightly mash a portion in a large bowl.
- Add tuna, celery, red onion, dill, and capers (or olives) to the bowl. Pour in the dressing and mix until evenly coated.
- Serve immediately over arugula, in a sandwich, or with crackers. Alternatively, chill in the fridge before serving.
Notes
- Can be made ahead and refrigerated for up to 3 days.
- Try mashed avocado for a dairy-free creamy option.
- Swap tuna with salmon or chicken as desired.
- Use white beans for a different texture.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 25mg
