Description
When your fridge is uninspiring and your hunger is loud, this Chickpea Tuna Salad swoops in like a lunchtime superhero. Creamy, crunchy, zippy, and packed with protein, it’s the glow-up your sad desk salad never saw coming. Made in one bowl with pantry staples, it’s ready in 10 minutes—and disappears even faster.
Ingredients
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2 Tbsp mayo or plain Greek yogurt
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2 Tbsp extra-virgin olive oil
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1 Tbsp fresh lemon juice
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1 tsp Dijon mustard
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¼ tsp salt + ¼ tsp black pepper
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A few dashes of hot sauce (optional)
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1 (15 oz) can chickpeas, drained & rinsed
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1 (5 oz) can tuna in water, drained
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3 Tbsp finely chopped celery
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2 Tbsp minced red onion
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2 Tbsp chopped fresh dill
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1 Tbsp chopped capers or green olives or relish
Instructions
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In a large bowl, whisk mayo/yogurt, olive oil, lemon juice, Dijon, salt, pepper, and hot sauce.
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Add chickpeas. Mash about half with a fork right in the bowl for a creamy-textured base.
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Stir in tuna, celery, onion, dill, and capers/olives/relish. Mix gently—don’t overwork it.
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Chill for 10 mins if you can wait, or dive in now!
Notes
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No mayo? Mash ½ avocado into the dressing.
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No tuna? Use canned chicken or extra chickpeas.
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Fancy it up: Serve in lettuce cups, with toast, or over greens.
- Prep Time: 10 min
Nutrition
- Calories: 300 kcal per serving
- Fat: 18g
- Carbohydrates: 18g
- Protein: 20g