10 Minute Tuna Chickpea Salad
Ingredients
The salad
-
1
15 ounce can
chickpeas, dried and rinsed
-
2
cans
wild-caught tuna, drained and mashed
-
½
cup
red onion, finely diced
-
3
stalks
celery, finely diced
-
½
cup
Castelvetrano olives, finely diced
-
¼
cup
fresh dill, chopped
The vinaigrette
-
½
cup
plain Greek yogurt
-
¼
cup
olive oil
-
2
tablespoons
Dijon mustard
-
1
whole
lemon, juiced and zested
-
2
cloves
garlic, mashed
-
½
teaspoon
kosher salt
-
½
teaspoon
ground black pepper
Instructions
- Prepare the vinaigrette by whisking together Greek yogurt, olive oil, Dijon mustard, lemon juice and zest, garlic, salt, and pepper in a bowl.
- Set the vinaigrette aside while you prepare the salad.
- Drain the tuna and add it to a large bowl, mashing it into small pieces.
- Drain and rinse the chickpeas, then add them to the bowl with the tuna.
- Chop the red onion, celery, olives, and dill, and add them to the bowl.
- Pour the dressing over the salad and toss to combine.
- Serve immediately or store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition Facts (estimated)
Servings
4
Calories
300
Total fat
15g
Total carbohydrates
30g
Total protein
25g
Sodium
600mg
Cholesterol
30mg
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