Description
A quick and nutritious 10-minute Chickpea Tuna Salad combining protein-packed tuna and chickpeas with fresh herbs and a zesty dressing, perfect for a light lunch or snack served on greens, bread, or crackers.
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
- A few dashes of hot sauce (such as Tabasco or Cholula) (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, green olives, or relish
Instructions
- Prepare the dressing: In a small bowl, whisk together the mayonnaise or Greek yogurt, extra-virgin olive oil, fresh lemon juice, Dijon mustard, kosher salt, black pepper, and optional hot sauce until smooth and well combined.
- Prep the chickpeas: Drain and rinse the chickpeas thoroughly under cold water, then dry them with a clean kitchen towel. Optionally, peel off and discard any loose skins from the chickpeas to improve texture.
- Mash chickpeas (optional): Transfer chickpeas to a medium bowl and lightly mash some of them using a fork to help the salad hold together better.
- Combine salad ingredients: Add the drained tuna, finely chopped celery, minced red onion, chopped fresh dill, and capers or olives to the bowl with chickpeas.
- Toss with dressing: Pour the prepared dressing over the salad mixture and stir gently until all ingredients are evenly coated.
- Serve: Enjoy the chickpea tuna salad over a bed of arugula drizzled with olive oil, spread it on whole-grain bread or wraps for a sandwich, or serve alongside whole-grain crackers or pita chips.
Notes
- Optionally peeling chickpeas helps improve the texture but is not required.
- You can substitute mayonnaise with plain Greek yogurt for a lighter, tangier flavor.
- Adjust salt, pepper, and hot sauce amounts to taste.
- This salad is versatile—serve it as a sandwich filling, a salad on greens, or a dip with crackers.
- For extra crunch, add chopped cucumbers or bell peppers.
