10 Minute Chickpea Tuna Salad
This 10 Minute Chickpea Tuna Salad is a quick, healthy meal option packed with flavor and nutrients.
Equipment
- mixing bowl
- Whisk
- measuring spoons
- can opener
Ingredients
Dressing
- 2 Tbsp. mayonnaise or plain Greek yogurt
- 2 Tbsp. extra-virgin olive oil
- 1 Tbsp. fresh lemon juice
- 1 tsp. Dijon mustard
- ¼ tsp. kosher salt or more to taste
- ¼ tsp. black pepper or more to taste
- a few dashes hot sauce optional
Salad
- 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 or green olives or relish
For serving
- arugula to serve salad over
- whole-grain bread for a sandwich
- whole-grain crackers or pita chips
Instructions
Preparation
- 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
Make Ahead: Add everything except the tuna to a bowl, cover, and refrigerate up to 2 days ahead. Mix in tuna right before serving. Store: Store leftover salad in an airtight storage container in the refrigerator for up to 3 days.
Nutrition
Serving: 0.5cupCalories: 282kcalCarbohydrates: 19gProtein: 16gFat: 15gSaturated Fat: 1gSodium: 860mgFiber: 4gSugar: 2g
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