Tuna Garbanzo Bean Salad
A protein-packed, vibrant salad combining flaky tuna and hearty chickpeas in a creamy, zesty dressing. Ready in 10 minutes for a perfect lunch or light dinner.
- Prep Time: 10 min
- Total Time: 10 min
- Yield: 4 servings 1x
- Category: Lunch
- Method: No-Cook
- Cuisine: American
- Diet: High-Protein
Ingredients
Scale
2 tablespoons mayonnaise or plain Greek yogurt
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
A few splashes of hot sauce (optional)
1 can (15 oz) chickpeas, rinsed and drained
1 can (5 oz) tuna packed in water, drained
3 tablespoons finely chopped celery
2 tablespoons minced red onion
2 tablespoons finely chopped fresh dill
1 tablespoon roughly chopped capers, green olives, or relish
Instructions
- In a medium bowl, whisk together mayonnaise (or yogurt), olive oil, lemon juice, Dijon mustard, salt, pepper, and optional hot sauce to make the dressing.
- To the same bowl, add the rinsed chickpeas, flaked tuna, chopped celery, minced red onion, fresh dill, and capers (or olives/relish).
- Gently fold all ingredients together until evenly coated with the dressing. Taste and adjust seasoning if needed.
- Serve immediately over arugula, on whole-grain bread for a sandwich, or with crackers.
Notes
- For best flavor, let the salad chill in the refrigerator for 30 minutes before serving.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- To reduce sodium, use no-salt-added canned chickpeas and tuna.
- Feel free to substitute fresh parsley or cilantro for the dill.
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 280
- Sugar: 4
- Sodium: 480
- Fat: 14
- Saturated Fat: 2
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 6
- Protein: 18
- Cholesterol: 15
Find it online: https://cleanvegankitchen.com/tuna-garbanzo-bean-salad/