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.
A few dashes of hot sauce (such as Tabasco or Cholula)optional
1(5-oz.) cantuna (packed in water), drained
3Tbsp.finely chopped celery
2Tbsp.minced red onion
1Tbsp.roughly chopped capers, green olives, or relish
1Tbsp.finely chopped fresh dill
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.
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. Add tuna, celery, onion, capers (or olives), fresh dill, and dressing; stir to combine.
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.