10 Minute Chickpea Tuna Salad

This is a recipe that Jill shared with us during our nutrition reboot. It’s delicious and quick to make. A great lunch option.

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10 Minute Chickpea Tuna Salad

  • Total time: 10 Minutes
  • Servings: 2 Servings

Ingredients

  • 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 and Black Pepper
  • A few dashes of Hot Sauce (such as Tabasco or Cholula), optional
  • 1 (15oz) Can Chickpeas
  • 1 (5oz) 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
  • Kale or Arugula, drizzled with Olive Oil, for serving

Directions

  • 1)

    Combine mayonnaise, olive oil, lemon juice, Dijon mustard, salt, pepper, and hot sauce (if using) in a small bowl; whisk to combine.

  • 2)

    Drain and rinse chickpeas, and dry with a clean kitchen towel. If desired, peel and discard loose skins, and transfer chickpeas to a medium bowl. (I like to mash some of the chickpeas with a fork to help the salad better stick together, however this is optional.)

  • 3)

    Add tuna, celery, onion, capers (or olives), fresh dill, and dressing; stir to combine.

  • 4)

    Serve over a bed of kale or arugula, in a sandwich or wrap, or with crackers.

Notes

Source: https://dishingouthealth.com/chickpea-tuna-salad/