Tuna Chickpea Salad
Say goodbye to boring salads! My Creamy Tuna Chickpea Salad with Yogurt Dill Dressing is crisp, creamy, and utterly delicious: are you ready to try it?!
Ingredients
- 2 cans Tuna
- 1 can Chickpeas
- 1/2 Cucumber
- 2 Celery sticks
- 1/4 Red onion
- 1/4 cup Avocado oil
- 2 tsp Mustard
- 2 tsp Apple cider vinegar
- 1/2 tsp Pepper
- 3/4 tsp Salt
- 2 tbsp Fresh dill
- 1/4 cup Yogurt low-fat
- 1 tsp Lemon juice
- 1/2 tsp Garlic or garlic powder
Instructions
- Whisk together the avocado oil, mustard, apple cider vinegar, pepper, and salt until well combined. Set aside.
- In a separate bowl, mix the yogurt, lemon juice, fresh dill, and minced garlic until smooth.
- Pour the prepared dressing into the yogurt sauce and stir until the two mixtures are well combined.
- In a large mixing bowl, combine the drained and rinsed chickpeas, drained tuna, diced cucumber, and chopped celery. Then, add the finely diced red onion to the bowl.
- Pour the creamy dressing over the salad ingredients and gently toss them until they all are evenly coated.
- Taste the salad and adjust with salt and pepper according to your preference.
- If time allows, refrigerate the tuna chickpea salad for about 30 minutes before serving to allow the flavors to meld.
- Garnish with additional fresh dill or a lemon wedge before serving.
Nutrition
Nutrition Facts
Tuna Chickpea Salad
Amount per Serving
Calories
215
% Daily Value*
Fat
15
g
23
%
Saturated Fat
2
g
13
%
Trans Fat
0.003
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
10
g
Cholesterol
31
mg
10
%
Sodium
948
mg
41
%
Potassium
244
mg
7
%
Carbohydrates
2
g
1
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
18
g
36
%
Vitamin A
102
IU
2
%
Vitamin C
3
mg
4
%
Calcium
40
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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