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Protein-Packed Tuna Garbanzo Bean Salad

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A quick, easy, and delicious salad that’s perfect for a satisfying lunch or potluck dish. It combines tuna, garbanzo beans, fresh vegetables, and a zesty dressing for a flavorful and protein-rich meal.

Ingredients

Scale

Main ingredients

  • 1 can Tuna, drained (albacore or chunk light)
  • 1 can Chickpeas, rinsed and drained (garbanzo beans)
  • 3 tablespoons Celery, finely chopped
  • 2 tablespoons Red onion, finely chopped (optional: soak in cold water for 10 mins to mellow flavor)
  • 2 tablespoons Fresh dill, chopped
  • 1 tablespoon Capers, drained

Dressing

  • 1 tablespoon Fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 2 tablespoons Extra-virgin olive oil
  • 2 tablespoons Mayonnaise or plain Greek yogurt (or a mix)
  • 3 splashes Hot sauce (to taste)
  • 0.25 teaspoon Kosher salt (to taste)
  • 0.25 teaspoon Black pepper (freshly ground, to taste)

Instructions

  1. Grab a medium bowl. Gently flake your drained tuna with a fork into bite-sized pieces.
  2. Add your rinsed and drained chickpeas to the same bowl. Toss in the finely chopped celery and red onion. Don’t forget the fresh dill and capers.
  3. In a separate small bowl, combine fresh lemon juice, Dijon mustard, extra-virgin olive oil, and your choice of mayonnaise or Greek yogurt. Add splashes of hot sauce.
  4. Whisk the dressing ingredients together until nicely combined and creamy.
  5. Pour the dressing over the tuna and chickpea mixture.
  6. Sprinkle in kosher salt and freshly ground black pepper.
  7. Gently toss everything together to coat all ingredients in the dressing, being careful not to mash the chickpeas.
  8. Serve immediately or chill for 15-30 minutes to let flavors meld.

Notes

This recipe is naturally gluten-free. It stores well in the refrigerator for 2-3 days, with flavors improving over time. Can be served on its own, in lettuce wraps, on toast, or with a side of greens.

Find it online: https://speedydishes.com/protein-tuna-chickpea-salad-recipe/