Description
A protein-packed Tuna Garbanzo Bean Salad with chickpeas, tuna, celery, red onion, capers, dill, and a zesty lemon Dijon dressing. Quick, healthy, and no-cook lunch option.
Ingredients
Scale
- 1 can tuna, drained
- 1 can chickpeas, rinsed and drained
- 3 tbsp celery, finely chopped
- 2 tbsp red onion, minced
- 1 tbsp capers, drained
- 2 tbsp fresh dill, finely chopped
- 2 tbsp mayonnaise
- 2 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- Hot sauce, optional
Instructions
- Drain and rinse chickpeas, then pat dry and lightly mash some
- Whisk mayonnaise, olive oil, lemon juice, Dijon mustard, salt, pepper, and hot sauce
- Add tuna, chickpeas, celery, red onion, capers, and dill to a medium bowl
- Pour dressing over salad and gently stir until combined
- Serve immediately, on greens, sandwiches, wraps, or with crackers
Notes
- Mash some chickpeas for creamier texture
- Avocado can replace mayonnaise for a dairy-free option
- Rest in fridge 10 minutes for flavors to meld
- Prep Time: 15 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 600
- Sugar: 4
- Sodium: 700
- Fat: 32
- Saturated Fat: 5
- Unsaturated Fat: 25
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 10
- Protein: 45
- Cholesterol: 60