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spring tuna and chickpea salad

Spring Tuna and Chickpea Salad Recipe

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Servings: 2
Course: dinner, Lunch
Calories: 308
Ingredients Method

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

Method
 

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