Description
A creamy, crunchy, protein-rich salad made with canned tuna, chickpeas, fresh dill, and a tangy lemon dressing. Perfect for meal prep, sandwiches, or healthy lunches in under 15 minutes.
Ingredients
2 tbsp mayonnaise or plain Greek yogurt
2 tbsp extra-virgin olive oil
1 tbsp fresh lemon juice
1 tsp Dijon mustard
¼ tsp kosher salt
¼ tsp black pepper
Hot sauce to taste (optional)
1 (15 oz) can chickpeas, drained and rinsed
1 (5 oz) can tuna packed in water, drained
3 tbsp finely chopped celery
2 tbsp minced red onion
2 tbsp chopped fresh dill
1 tbsp chopped capers, green olives, or relish
To Serve:
Arugula, crackers, whole-grain bread, or pita
Instructions
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In a small bowl, whisk together the mayo/yogurt, olive oil, lemon juice, Dijon, salt, pepper, and hot sauce (if using).
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Drain, rinse, and dry the chickpeas. Mash some with a fork if desired.
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In a bowl, combine chickpeas, tuna, celery, onion, dill, and capers/olives.
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Pour the dressing over and mix gently to combine.
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Serve over greens, in a sandwich, or with crackers.
Notes
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For extra crunch, add diced cucumber or radish.
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Adjust lemon and mustard to taste.
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Keeps in the fridge for 2–3 days, best served chilled.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Method: no cook
- Cuisine: Mediterranean-Inspired
