Chickpea Tuna Salad
An easy, high-protein, lunch with fresh dill and the lift of lemon juice, with creaminess from mayo and Greek yogurt. Great for meal prep lunches.
Servings: 4
Calories: 202kcal
Equipment
Ingredients
- 2 tablespoons mayonnaise
- 2 tablespoons Greek yogurt or use all mayo is preferref
- 1 tablespoon chopped fresh dill
- 1-2 tablespoons finely chopped red onion or shallot
- 1 teaspoon chopped fresh parsley optional
- 2 teaspoons lemon juice or more if desired
- 2 teaspoons Dijon mustard
- ⅓ cup chopped celery 1 rib
- ¾ cup chickpeas about half a can, drained and rinsed
- 15 ounces light tuna (skipjack) 3-5 ounce cans, drained and flaked
- ¼ teaspoon sea salt
- 1 grind black pepper
- 4 small gherkins chopped fine optional for deli style
Instructions
- Add the mayo and yogurt to a bowl. Add the dill, onion, herbs, lemon, dijon and mix, then add the celery, chickpeas, and drained, flaked tuna. Season with salt and pepper. Taste and adjust seasonings. Mix gently and serve.
Notes
Protein note: Protein will vary slightly depending on the brand of tuna and yogurt you use.
Nutrition
Serving: 0.75cup | Calories: 202kcal | Carbohydrates: 9g | Protein: 24g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 42mg | Sodium: 315mg | Potassium: 313mg | Fiber: 3g | Sugar: 2g | Vitamin A: 108IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 3mg