Description
A quick and protein-packed tuna garbanzo bean salad perfect for a filling and healthy lunch. This recipe combines creamy mayo-based dressing with zesty lemon and fresh herbs, mixed with flaky tuna, chickpeas, and crunchy vegetables for a satisfying and nutritious meal.
Ingredients
Scale
Dressing
- 2 tbsp mayonnaise
- 2 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- Hot sauce, to taste (optional)
Salad
- 1 can tuna, packed in water and drained well
- 1 can chickpeas (garbanzo beans), rinsed and drained
- 3 tbsp celery, finely chopped
- 2 tbsp red onion, minced
- 1 tbsp capers, drained
- 2 tbsp fresh dill, finely chopped
Instructions
- Make the Dressing: Whisk together mayonnaise, olive oil, lemon juice, Dijon mustard, salt, pepper, and optional hot sauce until the mixture is smooth and well combined. Taste the dressing at this stage and adjust seasoning if needed to suit your preference.
- Prep the Chickpeas: Rinse the chickpeas thoroughly and dry them well. Lightly mash a portion of the chickpeas with a fork while leaving the rest whole. This partial mashing helps bind the salad ingredients together without making the texture too dense.
- Combine the Salad: Add the tuna, chopped celery, minced red onion, drained capers, and fresh dill to the prepared chickpeas. Pour the dressing over the mixture and gently fold everything together, taking care to keep the tuna flaky and not over-mix.
- Taste and Serve: Taste the salad and adjust with additional salt or lemon juice if desired. Chill the salad briefly in the refrigerator before serving for the best flavor and freshness.
Notes
- Drain tuna and chickpeas well to avoid a watery salad.
- Adjust hot sauce quantity based on your spice preference.
- For a creamier texture, mash more chickpeas if desired.
- Serve chilled or at room temperature.
- Great served on a bed of greens or as a sandwich filling.
