Description
This Chickpea Tuna Salad is creamy, protein-packed, and loaded with fresh herbs and crunchy vegetables. It makes a quick and satisfying lunch perfect for wraps, sandwiches, or salads.
Ingredients
- 1 x 540 mL can chickpeas, rinsed and drained
- 1 x 170 g can albacore tuna, drained
- 1/4 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons olive oil
- Juice of 1/2 lemon
- 2 teaspoons sriracha (optional)
- 1 teaspoon Dijon mustard
- 1/4 cup fresh dill, finely chopped
- 1 cup celery, finely diced
- 1/4 cup hemp seeds (optional)
- 1/2 cup red onion, finely diced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a large bowl, combine the chickpeas and tuna. Use a fork or potato masher to gently mash the mixture, leaving some texture.
- Add the Greek yogurt, mayonnaise, olive oil, lemon juice, sriracha, and Dijon mustard. Stir until well combined.
- Mix in the fresh dill, celery, hemp seeds, and red onion. Season with salt and black pepper.
- Serve chilled with crackers, in wraps or sandwiches, or over a fresh salad.
Notes
- Use canned light tuna or salmon as an alternative to albacore tuna.
- Sriracha can be omitted for a milder flavor.
- This salad keeps well in the refrigerator for up to 3 days.
- Add diced pickles or capers for extra tanginess.
- Serve in lettuce wraps for a lower-carb option.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 4 g
- Sodium: 540 mg
- Fat: 19 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 7 g
- Protein: 24 g
- Cholesterol: 35 mg
