Original video by @feelgoodfoodie — all credit to the creator.

Chickpea Tuna Salad

Name: Chickpea Tuna Salad
Ingredients: 1 15-ounce can chickpeas (rinsed and drained); 1 5-ounce can tuna (creator's was marinated in olive oil and basil); 2 tablespoons Greek yogurt; 1 tablespoon mayonnaise; 1 tablespoon Dijon mustard; 1 teaspoon dried dill; ¼ teaspoon salt; ¼ teaspoon black pepper; 2 tablespoons lemon juice; 2 tablespoons celery (diced); 2 tablespoons red onion (diced)

A creamy, no-cook mash of chickpeas and tuna brightened with lemon, Dijon, and dill. Fiber- and protein-packed, it comes together in minutes and works on lettuce cups, crackers, or bread.

chickpeastunano-cookhigh-proteinhigh-fiber

Ingredients

1 15-ounce canchickpeas · rinsed and drained
1 5-ounce cantuna · creator's was marinated in olive oil and basil
2 tablespoonsGreek yogurt
1 tablespoonmayonnaise
1 tablespoonDijon mustard
1 teaspoondried dill
¼ teaspoonsalt
¼ teaspoonblack pepper
2 tablespoonslemon juice
2 tablespoonscelery · diced
2 tablespoonsred onion · diced

Steps

1
In a large bowl, combine the chickpeas, tuna, Greek yogurt, mayonnaise, Dijon mustard, dill, salt, pepper, and lemon juice.
2
Use a potato masher or a fork to mash the chickpeas to your desired consistency.
3
Add the celery and red onion and mix until incorporated.
4
Serve on its own, in lettuce cups, or with crackers or bread.

Creator's notes

Part of a "can of beans every day for 30 days" series. Canned chickpeas need no cooking or prep — add them to salads, bowls, soups, wraps, or toast. They're packed with fiber and plant-based protein, which makes them filling and good for digestion and heart health.

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