Description
A creamy, high-protein salad made with tuna, garbanzo beans, lemon, and dill quick to prepare, no cooking required, and perfect for lunch or meal prep.
Ingredients
1 can tuna (in water, drained)
1 can chickpeas (rinsed and drained)
3 tbsp finely chopped celery
2 tbsp minced red onion
1 tbsp drained capers
2 tbsp finely chopped fresh dill
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
A few dashes hot sauce (optional)
Instructions
1. In a small bowl, whisk together mayonnaise, olive oil, lemon juice, Dijon mustard, salt, pepper, and hot sauce until smooth.
2. Rinse and dry chickpeas thoroughly; remove loose skins if desired. Mash some of them slightly in a medium bowl.
3. Add tuna, celery, onion, capers, and dill to the chickpeas.
4. Pour the dressing over the mixture and stir gently until evenly coated.
5. Serve in a sandwich, wrap, over greens, or with crackers.
Notes
Mashed avocado (about 3 tbsp) can replace mayo for a creamy, dairy-free option.
Use canned salmon, cooked white fish, seasoned tempeh, or tofu instead of tuna for variety.
White beans like cannellini or navy beans can substitute for chickpeas with similar texture.
Peeling chickpeas is optional and helps with a smoother texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 600
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 32 g
- Saturated Fat: 5 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 10 g
- Protein: 45 g
- Cholesterol: 55 mg