Description
A creamy, zesty protein-packed bowl loaded with tender tuna, hearty chickpeas, and bright fresh herbs.
Ingredients
Scale
- 2 cans tuna, drained
- 1 can (15 oz) garbanzo beans, drained and rinsed
- ⅓ cup mayonnaise or Greek yogurt
- 2 tbsp fresh lemon juice
- ¼ cup finely diced red onion
- 1 celery stalk, diced
- 1 tbsp chopped fresh dill
- ½ tsp garlic powder
- Salt & black pepper to taste
- Lemon wedges for serving
Instructions
- In a large bowl, flake the drained tuna with a fork.
- Add rinsed garbanzo beans and gently mix.
- Stir in mayonnaise (or Greek yogurt) and fresh lemon juice until evenly coated.
- Fold in red onion, celery, dill, and garlic powder.
- Season with salt and black pepper to taste.
- Chill for 10–15 minutes to allow flavors to blend.
- Serve with extra dill and lemon wedges on the side.
Notes
- This salad can be made ahead of time and stored in the refrigerator.
- For a lighter option, use Greek yogurt instead of mayonnaise.
- Feel free to add other vegetables like bell peppers or cucumbers for extra crunch.
- Prep Time: 15 minutes
- Cook Time: No cook
- Category: Salad
- Method: No cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 30mg