Ingredients
Scale
- 2 cans (5 ounces each) tuna, drained
- 1 can (15 ounces) chickpeas, rinsed and drained
- 1/4 cup chopped red onion
- 1/4 cup chopped celery
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- Salt and black pepper to taste
Instructions
- In a medium bowl, flake the drained tuna with a fork.
- Add the rinsed and drained chickpeas, chopped red onion, and chopped celery to the bowl.
- In a small bowl, whisk together the mayonnaise, Dijon mustard, and fresh lemon juice.
- Pour the dressing over the tuna and chickpea mixture.
- Stir gently to combine everything.
- Season with salt and black pepper to taste.
- Serve immediately or chill for later.
Notes
- For extra flavor, add a pinch of dried dill or paprika.
- Serve this salad on bread, lettuce cups, or with crackers.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 300
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 40mg