Healthy Tuna Garbanzo Bean Salad: Your New Favorite 15-Minute Lunch
A healthy and protein-packed tuna and chickpea salad tossed in a zesty lemon Dijon dressing with fresh herbs and crunchy vegetables.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1/4 teaspoon black pepper
- 2 tablespoons mayonnaise
- A few dashes hot sauce (optional)
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon kosher salt
- 1 tablespoon capers, drained
- 1 can tuna in water, drained
- 2 tablespoons fresh dill, finely chopped
- 1 can chickpeas, rinsed and drained
- 2 tablespoons red onion, minced
- 3 tablespoons celery, finely chopped
Instructions
1. In a small bowl, whisk together mayonnaise, olive oil, lemon juice, Dijon mustard, salt, pepper, and hot sauce until smooth.
2. Drain and rinse the chickpeas, then pat dry and transfer to a medium bowl.
3. Optionally mash some of the chickpeas with a fork for a creamier texture.
4. Add tuna, celery, red onion, capers, and fresh dill to the chickpeas.
5. Pour the dressing over the mixture and gently stir until everything is well combined.
6. Serve immediately in a sandwich, wrap, over greens, or with crackers.
Notes
Use high-quality tuna for the best flavor.
Adjust lemon juice and mustard to balance acidity to your taste.
This salad can be stored in the refrigerator for up to 2 days.
Add avocado for extra creaminess if desired.
Find it online: https://cookingwithramsay.com/healthy-tuna-garbanzo-bean-salad/