Healthy Tuna Garbanzo Bean Salad
A delightful and colorful salad bursting with flavor, combining protein-packed tuna and nutrient-rich garbanzo beans, perfect for a quick lunch or light dinner.
Ingredients
Main Ingredients
- 1 can chickpeas (15 oz), drained and rinsed Tender and creamy; provides the base for the salad
- 1 can tuna packed in water (5 oz), drained Offers rich protein and flavor
- 3 tablespoons finely chopped celery Adds a refreshing crunch
- 2 tablespoons minced red onion Lends a sharp and aromatic bite
- 2 tablespoons finely chopped fresh dill Brings an earthy herbal note
- 1 tablespoon roughly chopped capers or green olives Provides a briny pop of flavor
- 2 tablespoons mayonnaise or plain Greek yogurt Adds creaminess
- 2 tablespoons extra-virgin olive oil For a rich, buttery texture
- 1 tablespoon fresh lemon juice Gives a bright and zesty finish
- 1 teaspoon dijon mustard Introduces a hint of spice
- 1/4 teaspoon kosher salt Balances the flavors
- 1/4 teaspoon black pepper For a mild kick
- a few splashes hot sauce (optional) To spice things up
Instructions
Preparation
- In a mixing bowl, whisk together mayonnaise or Greek yogurt, olive oil, lemon juice, dijon mustard, kosher salt and black pepper until smooth.
- Gently rinse drained chickpeas under cold water and add them to the bowl along with tuna, celery, red onion, dill, and capers or olives.
- Using a spatula, gently fold all ingredients together to coat with the dressing without mashing the chickpeas or tuna.
- Serve immediately on arugula, or use as a filling for whole-grain bread.
Notes
Rinse and drain chickpeas thoroughly to eliminate canned taste. Use high-quality tuna for fresher flavor. Adjust seasoning to taste. This salad can be stored in the refrigerator for up to 3 days.