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spring tuna and chickpea salad

Spring Tuna and Chickpea Salad Recipe

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Course: dinner, Lunch
Keyword: spring tuna and chickpea salad recipe
Servings: 2
Calories: 308kcal

Ingredients

  • 1 5-oz can tuna drained
  • 1 cup chickpeas home-cooked or canned, rinsed, and drained
  • 1 Tbsp plain Greek yogurt
  • 1 Tbsp avocado mayo
  • 1 Tbsp lemon juice freshly squeezed
  • 1 tsp Dijon mustard
  • 1 – 2 dashes hot sauce adjust to taste
  • 1 stalk celery finely diced
  • 2 Tbsp red onion finely diced
  • 1 tsp dried dill or 1 Tbsp fresh chopped dill
  • 1 Tbsp capers drained
  • Salt and pepper to taste
  • Mixed leafy greens such as spring mix, spinach, or arugula, for serving

Instructions

  • In a medium bowl, combine the tuna and chickpeas.
  • Add the Greek yogurt, mayo, lemon juice, Dijon mustard, and hot sauce to the bowl. Stir until everything is well combined and creamy.
  • Fold in the diced celery, red onion, dill, and capers. Mix gently to distribute the veggies and seasonings evenly.
  • Season with salt and pepper to taste.
  • Serve the tuna salad over a bed of leafy greens. Enjoy immediately, or refrigerate for up to two days for even more developed flavors.

Nutrition

Fiber: 6g | Calories: 308kcal | Fat: 8.5g | Protein: 30g | Carbohydrates: 24g
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