Tuna Chickpea Salad
A nutritious and versatile salad combining tuna and chickpeas, perfect for any meal.
Ingredients
Main Ingredients
- 2 tbsp mayonnaise or plain Greek yogurt
- 2 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 0.25 tsp kosher salt
- 0.25 tsp black pepper
- 1 can chickpeas, drained and rinsed
- 1 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, whisk together mayonnaise, olive oil, lemon juice, Dijon mustard, salt, pepper, and hot sauce (if using).
- Drain and rinse the chickpeas. Pat them dry with a clean kitchen towel. Optionally, peel and discard loose skins. Transfer chickpeas to a medium bowl. You can mash some of the chickpeas with a fork for a better salad consistency.
- Add the drained tuna, celery, onion, capers (or olives), fresh dill, and the prepared dressing to the chickpeas. Mix well to combine all the ingredients evenly.
- Serve the tuna chickpea salad in a sandwich, wrap, over a bed of arugula, or with whole-grain crackers. Enjoy it fresh!
Notes
Customize the salad by adding your favorite ingredients like diced bell peppers or cherry tomatoes. For a creamier texture, increase the amount of mayonnaise or Greek yogurt.