10 Minute Tuna Chickpea Salad

• hidangan: 4 servings
• masa aktif: 15 minutes
• jumlah masa: 15 minutes

Bahan-bahan

1 15 Ounce Can Chickpeas (dried and rinsed)

2 Cans Wild Caught Tuna (drained and mashed)

1/2 Red Onion (finely diced)

3 Stalks Cerely (finely diced)

1/2 Cup Castelvetrano Olives (finely diced - you can also substitute 2 tablespoons of capers, if you prefer)

1/4 Cup Fresh Dill (chopped)

1/2 Cup Plain Greek Yogurt

1/4 Cup Olive Oil

2 Tablespoons Dijon Mustard

1 Lemon (juiced and zested)

2 Cloves Garlic (mashed)

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Ground Black Pepper

Arahan

Prepare Vinaigrette

To make this Tuna Chickpea Salad, start by preparing the vinaigrette. Add all of the vinaigrette ingredients (the plain greek yogurt, olive oil, dijon mustard, lemon, garlic, kosher salt, and ground black pepper) to a large bowl of measuring cup and whisk to fully combine.

Adjust Seasonings

Taste and adjust the seasonings as needed. Then, set it aside while you prepare the salad.

Mash Tuna

Drain the tuna well and add it to a large bowl, using a fork to mash it into small pieces.

Drain and Rinse Chickpeas

Then, drain and rinse the chickpeas well and add it to the bowl with the tuna.

Chop Vegetables

Next, wash and chop the red onion, celery, olives, and dill, and add them to the bowl with the chickpeas and tuna.

Toss to Combine

Finally, pour the dressing over top of the salad and toss to fully combine.

Serve and Enjoy

Once it's done, serve and enjoy! Store any leftovers in an airtight container, in the fridge, for up to 4 days.

Nota

Add giant couscous

Avocado

Can have warm