Tuna Chickpea Salad
This is a variation of our simple tuna salad base recipe. We replace half of the tuna with smashed chickpeas to give you the best of both worlds - omega-3’s from the tuna and plant power from the beans!
Servings: 5 servings
Calories: 119kcal
Ingredients
- ½, 15-ounce can low-sodium chickpeas (~¾ cup)
- ¼ cup plain Greek yogurt
- ¼ cup mayonnaise (olive or canola oil based)
- 2 Tablespoons chopped fresh Italian parsley
- 1 Tablespoon finely minced red onion
- 1 Tablespoon pickle relish
- 2 teaspoons lemon juice
- 1 small garlic clove, minced (~½ teaspoon)
- 5-6 ounces wild-caught low-sodium tuna in water, drained
- ¼ cup diced celery, ¼”
- Salt & pepper to taste
Instructions
- Smash chickpeas in a small bowl using a potato masher or clean hands until no large chunks remain. Set aside.
- Combine Greek yogurt, mayonnaise, parsley, onion, pickle relish, lemon juice, and garlic in a medium-sized bowl.
- Add drained tuna, smashed chickpeas, and celery to dressing. Using a spatula, fold to gently combine. Add salt and pepper to taste.
- Make a sandwich, wrap, green salad, or quesadilla or eat on its own with whole grain crackers. Enjoy!
Notes
Check to see if you need to drain the tuna. Some tuna pouches don’t require draining, but the cans can have quite a bit of water.
Nutrition
Serving: 1cup | Calories: 119kcal | Carbohydrates: 3g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 15mg | Sodium: 175mg | Potassium: 106mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 187IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 1mg