Chickpea 'Tuna' Salad Recipe
This easy chickpea 'tuna' salad recipe is made with canned chickpeas, Greek yogurt, fresh vegetables, and fresh herbs. It's ready in just 10 minutes!
Servings: 4 servings
Ingredients
- 2 15-ounce can chickpeas
- 2 celery stalks diced
- 1 shallot diced
- 2 tablespoons tahini
- Zest and juice of ½ lemon
- ¼ cup Greek yogurt
- 1 tablespoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh dill
Instructions
- Rinse and drain the chickpeas, reserving about 2 tablespoons of the liquid from the can. In a large bowl, combine the chickpeas and reserved liquid. Use a potato masher or a fork to mash the chickpeas to your desired consistency. Add celery and shallots, folding them together until incorporated.
- In a small bowl, whisk together the tahini, lemon zest, lemon juice, Greek yogurt, Dijon mustard, salt, and pepper. When the dressing is smooth, pour it over the chickpeas. Add the dill and mix everything together until combined. Serve immediately.
Video
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. It may separate a little while it sits, so give it a quick stir before serving to redistribute the ingredients.
Nutrition
Calories: 408kcal | Carbohydrates: 62g | Protein: 22g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 211mg | Potassium: 706mg | Fiber: 17g | Sugar: 11g | Vitamin A: 91IU | Vitamin C: 4mg | Calcium: 135mg | Iron: 7mg
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