Chickpea Tuna Salad Recipe
This Chickpea Tuna Salad Recipe is loaded with hearty chickpeas and tender tuna mixed in a creamy dressing. A nourishing lunch in 15 minutes!
Servings: 8
Calories: 206kcal
Ingredients
For Salad:
- 2 14 ounces cans low sodium chickpeas rinsed and drained
- 2 6 ounces cans tuna drained and flaked
- 1/2 cup pickles finely chopped
- 1/4 cup red onion finely chopped
- 1/3 cup fresh dill finely chopped
For Dressing:
- 1/4 cup mayonnaise I use avocado oil mayo
- 3 tablespoons olive oil extra virgin
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- Hot sauce to taste
Instructions
- In a small bowl, add mayonnaise, olive oil, Dijon mustard, red wine vinegar, salt, pepper and hot sauce. Whisk the dressing and set aside.
- In a large bowl, add chickpeas, tuna, pickles, red onion and dill.
- Pour salad dressing on top and stir gently with a spoon to combine.
- Let salad chill in the fridge for about an hour before serving. Serve cold.
Notes
- Store: Refrigerate tightly covered for up to 3 days. You can always rehydrate the salad with some olive oil.
- Freeze: I think you can freeze leftovers since there are no veggies in the salad but I haven't tried. Freeze in an airtight container for up to 3 months and thaw in the fridge overnight.
Nutrition
Serving: 1cup | Calories: 206kcal | Carbohydrates: 19g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 336mg | Fiber: 6g | Sugar: 0.4g