Description
Healthy tuna chickpea salad packed with protein, fresh herbs, and a zesty lemon dressing. Perfect for meal prep lunches and light dinners.
Ingredients
- 2 cans chunk light tuna in water 5 ounces each drained very well
- 1 can chickpeas 15 ounces drained rinsed and patted dry
- 1 third cup finely chopped celery
- 2 tablespoons finely minced red onion
- 1 tablespoon capers drained
- 2 tablespoons chopped fresh dill
- 1 tablespoon chopped fresh parsley
- 2 tablespoons mayonnaise
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 quarter teaspoon kosher salt
- 1 quarter teaspoon black pepper
Instructions
- Whisk together the mayonnaise, olive oil, lemon juice, Dijon mustard, salt, and black pepper in a small bowl until smooth and creamy. Set aside.
- Place the drained chickpeas in a large mixing bowl. Lightly mash about one quarter of the chickpeas with a fork to create some creaminess while leaving most whole for texture.
- Add the drained tuna to the bowl and gently flake it with a fork into medium chunks.
- Stir in the celery, red onion, capers, dill, and parsley until evenly mixed.
- Pour the dressing over the mixture and gently fold until everything is coated well.
- Taste and adjust salt if needed. Serve right away or chill for 20 minutes for flavors to deepen. Discard if left out over 2 hours.
Notes
- Thoroughly drain both the tuna and chickpeas to avoid excess moisture in the salad for the best texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American