Chickpea Tuna Salad by @feelgoodfoodie

10 min
Easy

1 serving

🫛

430 g

Chickpeas

🐟

140 g

Tuna

🥣

30 ml

Greek Yogurt

🥄

15 ml

Mayonnaise

🟡

15 ml

Dijon Mustard

🌿

1 g

Dried Dill

🧂

1.5 g

Salt

🌶️

0.5 g

Black Pepper

🍋

30 ml

Lemon Juice

🥬

15 g

Celery

🧅

20 g

Red Onions

Preparation Steps

  1. Step 1/9

    Open the 15 oz can of canned chickpeas, rinse them thoroughly under cold water, and drain well.

    canned chickpeas
    🥫can opener
    🫗colander

  2. Step 2/9

    Dice enough celery and red onion to measure 2 tbsp of each.

    celery
    red onion
    🔪cutting board
    🔪chef's knife
    🥄measuring spoons

  3. Step 3/9

    Add the drained chickpeas and the entire 5 oz can of canned tuna in olive oil and basil to a large bowl.

    canned chickpeas
    canned tuna in olive oil and basil
    🥣large bowl
    🥫can opener

  4. Step 4/9

    Add 2 tbsp Greek yogurt and 1 tbsp mayonnaise to the bowl.

    🥣Greek yogurt
    mayonnaise
    🥣large bowl
    🥄measuring spoons

  5. Step 5/9

    Add 1 tbsp Dijon mustard and 2 tbsp lemon juice to the chickpea mixture.

    🟡Dijon mustard
    lemon juice
    🥣large bowl
    🥄measuring spoons

  6. Step 6/9

    Season the mixture with 1 tsp dried dill, 1/4 tsp salt, and 1/4 tsp black pepper.

    dried dill
    salt
    black pepper
    🥣large bowl
    🥄measuring spoons

  7. Step 7/9

    Mash the chickpeas with a potato masher or fork until the mixture reaches your preferred chunky or creamy consistency.

    canned chickpeas
    canned tuna in olive oil and basil
    🥣Greek yogurt
    mayonnaise
    🟡Dijon mustard
    dried dill
    salt
    black pepper
    lemon juice
    🥣large bowl
    🥔potato masher
    🍴fork

  8. Step 8/9

    Add the 2 tbsp diced celery and 2 tbsp diced red onion, then stir until evenly incorporated.

    celery
    red onion
    🥣large bowl
    🍴fork

  9. Step 9/9

    Serve immediately from the bowl, or spoon the salad onto lettuce cups, crackers, or sliced bread.

    🥣large bowl
    🍴fork

Composition

Ingredients

Types

Dairy, Condiments, Egg products, Herbs, Seasonings, Fruit, Citrus, Vegetables, Alliums

Ingredients

Chickpeas, Tuna, Greek yogurt, Mayonnaise, Dijon mustard, Dried dill, Salt, Black pepper, Lemon juice, Celery, Red onions

Allergens

Milk, Egg, Mustard, Celery

Dietetics

Dietary regimen

Gluten-free, Pescatarian, High-protein, High-fiber, Mediterranean

Calories

690 kcal

Macro nutrients

Protein: 47g, Carbohydrates: 61g, Dietary fiber: 17g, Total fat: 30g, Saturated fat: 5g, Sugar: 10g

Nutritional Information

Minerals

Sodium: 1630mg, Potassium: 860mg, Iron: 5.2mg, Calcium: 150mg, Magnesium: 105mg

Vitamins

Vitamin C: 12mg, Vitamin B12: 2.6mcg, Vitamin D: 2mcg, Folate: 310mcg

Preparation

Time Information

Preparation

10 minutes

Overall

10 minutes

Difficulty

Level

Easy (1/4)

Steps

9 steps

Equipments

Utensils

can opener, colander, large bowl, potato masher, fork, measuring spoons, cutting board, chef's knife

Appliances

to inform

Type

Type

Type Of Dish

Salad, Main Course, Snack, Sandwich Filling

Occasions

Lunch, Quick Meal, Meal Prep, Weekday

Origin

Source

Platform

instagram

Original Creator

@feelgoodfoodie

Origin

Cuisine

American, Mediterranean-inspired

Geographic

United States, North America

Various

Aspect

Texture

Creamy, Chunky, Tender, Crunchy

Flavors

Savory, Tangy, Herby, Citrusy, Umami

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours at room temperature due to tuna and Greek yogurt), fridge : 3 days (Store in an airtight container,Keep at or below 4°C / 40°F,Stir before serving), freezer : 0 min (Not recommended because yogurt, mayonnaise, celery, and onion may become watery or lose texture after thawing)