Description
A healthy and flavorful tuna garbanzo bean salad combining protein-rich tuna and chickpeas with fresh herbs and a zesty dressing. This versatile salad is perfect for a quick lunch, a light dinner, or as a snack served with crackers or in a sandwich.
Ingredients
Scale
Dressing
- 1/4 tsp black pepper (freshly ground preferred)
- 2 tbsp mayonnaise (Hellmann’s preferred)
- A few dashes hot sauce (optional, to taste)
- 2 tbsp olive oil
- 1 tsp Dijon mustard
- 1 tbsp fresh lemon juice
- 1/4 tsp kosher salt
Salad
- 1 tbsp capers (drained)
- 1 can tuna (packed in water, drained well)
- 2 tbsp fresh dill (finely chopped)
- 1 can chickpeas (rinsed and drained)
- 2 tbsp minced red onion
- 3 tbsp celery (finely chopped)
Instructions
- Prepare the Dressing: In a small bowl, combine mayonnaise, olive oil, lemon juice, Dijon mustard, salt, black pepper, and hot sauce if using. Whisk thoroughly until the mixture is smooth and well combined to create a flavorful dressing.
- Prepare the Chickpeas: Drain and rinse the chickpeas thoroughly. Pat them dry with a clean kitchen towel. Optionally, peel and discard any loose skins and mash some chickpeas slightly with a fork if you prefer a creamier salad texture. Transfer them into a medium bowl.
- Combine Ingredients: Add the drained tuna, chopped celery, minced red onion, drained capers, and fresh dill into the bowl with chickpeas. Pour the prepared dressing over all ingredients. Stir gently but thoroughly to ensure all components are evenly coated and mixed.
- Serve Your Chickpea and Tuna Salad: Serve the salad as desired—inside a sandwich or wrap, over a bed of arugula, or accompanied by your favorite crackers. Enjoy the fresh flavors and satisfying textures of this nutritious dish.
Notes
- For extra creaminess, you can add a little more mayonnaise or a dollop of Greek yogurt instead.
- If you prefer a spicy kick, increase the amount of hot sauce or add some freshly chopped jalapeño.
- Fresh dill is best for vibrant flavor, but dried dill can be used in a pinch—use about 1 teaspoon if dried.
- Removing chickpea skins is optional but can improve texture for a smoother salad.
- This salad can be made ahead and stored covered in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 30 mg
