Chickpea Tuna Salad

Two halves of a tuna and chickpea salad stacked with a toothpick through the center with a side of sweet potato chips.

Quick and easy, high-protein tuna and chickpea salad made with Greek yogurt, mayo, and pickled relish. Perfect for salads, sandwiches or wraps!

Course lunch

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 5

Total Time 5

Servings half-cup servings

Calories 243kcal

Author Kristi

Ingredients

4 ounce canned tuna One 5 oz can of tuna, drained.
½ cup chickpeas rinsed and drained
2 tablespoon Greek yogurt plain, unsweetened
2 tablespoon mayonnaise
2 tablespoon sweet pickled relish

Instructions

Rinse and drain tuna and chickpeas well.
Mash at least ½ of the chickpeas in a medium bowl. The back side of a fork or food masher work well for this.
½ cup chickpeas
Add drained tuna to the chickpeas.
4 ounce canned tuna
Make the dressing: mix mayo, Greek yogurt, and sweet relish together in a separate small bowl.
2 tablespoon Greek yogurt, 2 tablespoon mayonnaise, 2 tablespoon sweet pickled relish
Stir dressing in with the tuna and chickpea mixture.
Serve and enjoy!

Notes

Drain tuna and chickpeas well before mixing to avoid a watery salad. I use a fine mesh strainer and press the tuna and chickpeas down using the back of a fork to get the most water out.
For the best texture, lightly mash at least half of the chickpeas to help the salad hold together.
Store refrigerated in an airtight container for up to 3-4 days.

*Nutrition facts are estimated using a database this owner is not responsible for maintaining. Exact nutrient information will depend on the actual ingredients and amounts used when making this recipe.

Nutrition