Servings: 3 Servings
Greek Chickpea Tuna Salad Recipe
This easy chickpea tuna salad recipe is packed with fresh goodies that take you on a mental vacation to the Mediterranean. Feel free to toss in your own favorite ingredients to customize the flavors.
Ingredients
- 1 (15-oz) can garbanzo beans drained and rinsed
- 1/4 cup mayonnaise*
- 1/2 cup cucumber peeled and finely chopped**
- 1/2 cup cherry tomatoes finely chopped
- 1/2 cup julienne cut sun-dried tomatoes finely chopped
- 1/3 cup Kalamata olives pitted and finely chopped
- 1/4 cup red onion finely chopped
- 1/4 cup chives fresh dill, or parsley
- 2 tsp Dijon mustard
- 1 clove garlic
- 2 tsp fresh lemon zest
- ¼ tsp sea salt to taste
Instructions
- Drain the can of chickpeas into a colander and rinse them well.
- Transfer the chickpeas to a large bowl and mash them with a potato masher to your desired consistency. I like leaving mine fairly chunky.
- Add in the rest of the ingredients for the salad and mix well to combine. Taste the salad for flavor and season to taste with salt and pepper. Add in anything else you think it needs, such as more lemon zest (or lemon juice), more mayo, etc.
- Serve as is, on top of a green salad, in sandwiches or wraps, etc.
- Store leftover chickpea tuna salad in an airtight container in the refrigerator for up to 5 days.
Notes
I recommend chopping all of the fresh vegetables and herbs very finely to ensure they mix into the salad easily for the best consistency.
*Use vegan mayo to make vegan chickpea tuna salad. You can also replace the mayonnaise with one ripe avocado, mashed or diced.
**Replace the cucumber with 2 tablespoons of dill relish if you prefer.
Nutrition
Serving: 1Serving (of 3), Calories: 470kcal, Carbohydrates: 59g, Protein: 27g, Fat: 21g, Saturated Fat: 3g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 5g, Cholesterol: 8mg, Sodium: 500mg, Fiber: 22g, Sugar: 14g