Description
A protein-packed, zesty salad of tuna and chickpeas tossed with lemon-Dijon dressing, fresh dill, and capers—great as a light meal or snack with crackers, greens, or bread.
Ingredients
2 tablespoons mayonnaise or plain Greek yogurt
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
¼ teaspoon kosher salt and black pepper
Optional: a few splashes of hot sauce
1 can chickpeas (15 oz), drained and rinsed
1 can tuna in water (5 oz), drained
3 tablespoons finely chopped celery
2 tablespoons minced red onion
2 tablespoons chopped fresh dill
1 tablespoon chopped capers, green olives, or relish
Optional: arugula, whole-grain bread, crackers, or pita chips
Instructions
- In a small bowl, whisk together mayo/yogurt, olive oil, lemon juice, mustard, salt, pepper, and hot sauce if using.
- Pat chickpeas dry and mash a portion lightly in a mixing bowl.
- Add tuna, celery, red onion, dill, and capers. Pour in dressing and mix until combined.
- Serve on greens, in a sandwich, or with crackers. Enjoy chilled or at room temperature.
Notes
- Use Greek yogurt for a lighter, tangier version.
- Swap dill with parsley or chives if preferred.
- Add cucumber or bell pepper for more crunch.
- Use flaked salmon or tofu for variation.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/3 of recipe
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 25mg
