Description
A light, protein-packed Chickpea Tuna Salad combining chickpeas, tuna, fresh vegetables, and a tangy dressing for a nutritious and satisfying meal.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (5 oz) tuna, drained
- 1/2 cup celery, diced
- 1/2 cup red onion, diced
- 1/2 cup cucumber, diced
- 1/4 cup parsley, chopped
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- In a large bowl, mash the chickpeas slightly with a fork, leaving some whole for texture.
- Add the tuna, celery, red onion, cucumber, and parsley to the bowl and mix well.
- In a small bowl, whisk together the mayonnaise, Dijon mustard, and lemon juice.
- Pour the dressing over the chickpea and tuna mixture and stir until evenly combined.
- Season with salt and pepper to taste.
- Serve immediately or refrigerate for an hour to allow flavors to meld.
Notes
- Use Greek yogurt instead of mayonnaise for a lighter version.
- Serve the salad in lettuce wraps, sandwiches, or over a bed of greens.
- Adjust veggies and herbs according to preference.