Chickpea Tuna Salad
A quick and nutritious salad that combines the classic taste of tuna salad with chickpeas for added protein and fiber, perfect for a meal or snack.
Ingredients
Dressing
- 2 Tbsp mayonnaise or plain Greek yogurt
- 2 Tbsp extra-virgin olive oil
- 1 Tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1/4 tsp kosher salt
- 1/4 tsp black pepper or more to taste
- a few dashes hot sauce (such as Tabasco or Cholula) (optional)
Salad Ingredients
- 1 (15-oz.) can chickpeas drained and rinsed
- 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, green olives, or relish
Instructions
Preparation
- In a small bowl, combine mayonnaise, olive oil, lemon juice, Dijon mustard, salt, pepper, and hot sauce (if using); whisk to combine.
- Drain and rinse the chickpeas, then dry them with a clean kitchen towel. Optionally, peel and discard any loose skins to create a smoother texture.
- Transfer the chickpeas to a medium bowl and mash some with a fork if desired.
- Add the tuna, celery, onion, capers (or olives), dill, and dressing to the bowl; stir to combine thoroughly.
- Serve the Chickpea Tuna Salad in a sandwich, over a bed of arugula, or alongside crackers.
Notes
This salad is best enjoyed fresh but can be stored in an airtight container in the fridge for up to three days.