10 Minute Chickpea Tuna Salad
Enjoy this 10 Minute Chickpea Tuna Salad for a wholesome, make-ahead lunch or satiating snack. Easy to make and filled with protein-rich ingredients, this tuna and chickpea salad will bring freshness and variety to your healthy meal routine.
Servings: 3
Equipment
- Mixing bowls
Ingredients
- 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 and black pepper
- A few dashes of hot sauce (such as Tabasco or Cholula) optional
- 1 (15-oz.) can chickpeas
- 1 (5-oz.) can tuna (packed in water), 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
For serving
- Serve over arugula with a drizzle of olive oil, or spread on whole-grain bread for a sandwich, or simply enjoy with whole-grain crackers or pita chips.
Instructions
- Combine mayonnaise, olive oil, lemon juice, Dijon mustard, salt, pepper, and hot sauce (if using) in a small bowl; whisk to combine.
- Drain and rinse chickpeas, and dry with a clean kitchen towel. If desired, peel and discard loose skins, and transfer chickpeas to a medium bowl. (I like to mash some of the chickpeas with a fork to help the salad better stick together, however this is optional.)Add tuna, celery, onion, capers (or olives), fresh dill, and dressing; stir to combine. Serve in a sandwich or wrap, over a bed of arugula, or with crackers.
Notes
To Make Ahead: Add everything except the tuna to a bowl, cover, and refrigerate up to 2 days ahead.
To Store: Store leftover salad in an airtight storage container in the refrigerator for up to 3 days.
Nutrition
Serving: 0.5cup | Calories: 282kcal | Carbohydrates: 19g | Protein: 16g | Fat: 15g | Saturated Fat: 1g | Sodium: 860mg | Fiber: 4g | Sugar: 2g