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