Description
Say goodbye to sad desk lunches! This bright, briny, protein-packed salad combines creamy chickpeas, flaky tuna, and fresh herbs in a lemony, tangy dressing that’ll wake up your taste buds and your day. Born from a last-minute beach picnic and polished over dozens of weekday cravings, it’s become my ultimate go-to when I need fast flavor with zero fuss. Make it once—you’ll be hooked for life.
Ingredients
-
2 tbsp mayo or plain Greek yogurt
-
2 tbsp olive oil
-
1 tbsp fresh lemon juice
-
1 tsp Dijon mustard
-
¼ tsp kosher salt + black pepper
-
Dash of hot sauce (optional)
-
1 (15 oz) can chickpeas, rinsed and drained
-
1 (5 oz) can tuna in water, drained
-
3 tbsp celery, finely chopped
-
2 tbsp red onion, minced
-
2 tbsp fresh dill, chopped
-
1 tbsp chopped capers or green olives
Instructions
-
Make Dressing: In a bowl, whisk together mayo/yogurt, olive oil, lemon juice, mustard, salt, pepper, and hot sauce.
-
Mash Chickpeas: Add chickpeas and mash about half with a fork.
-
Mix Salad: Flake in tuna, add celery, onion, dill, and capers. Fold in dressing gently.
-
Let Sit: Rest 5 minutes for flavors to mingle. Serve as a salad, sandwich, or dip!
Notes
-
Use avocado for a mayo-free version.
-
Add chopped apple for crunch or jalapeños for heat.
-
Make ahead—flavors deepen overnight.
- Prep Time: 10 min
Nutrition
- Calories: 350 cal per serving
- Fiber: 8g
- Protein: 22g