Tuna & Chickpea Salad
Tuna Chickpea salad is great on it's own or as a sandwich, on pita or in a wrap! This recipe makes about 4 cups of tuna salad so you can enjoy it for a few days for lunch if you have extra.
- Prep Time: 10
- Total Time: 10
- Category: Salad
- Method: Chop & Combine
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
1- 15 oz. can chickpeas, drained & rinsed
2- 5-7 oz. cans Wild-caught Tuna, drained well (Albacore or Yellowtail)
2 celery sticks, diced small
1/4 cup mayo ( can sub for plain Greek yogurt)
1 Tbsp lemon juice
1-2 Tbsp Sriracha or preferred hot sauce (I prefer 2 Tbsp, but if you're leery, do 1)
1/4 tsp sea salt
1/4 tsp black pepper
1/4 tsp celery salt
About 1/4 cup parsley, chopped
*Optional:
2 Tbsp small capers, drained
Instructions
- In a small bowl mix together mayo, lemon juice, sriracha, salt, pepper & celery salt.
- In a medium bowl for the final salad mash up the chickpeas to your liking. I usually smash up about half to three quarters of the chickpeas just so there aren't too many whole chickpeas in the salad.
- Add the remaining ingredients to the chickpea bowl: dressing, tuna, celery, parsley and capers if you're adding them. Stir to combine. Enjoy salad immediately or chill in fridge for about an hour.
Equipment
Notes
This tuna salad can be enjoyed for 5 days refrigerated.
Keywords: Tuna, Albacore, Yellowtail, Seafood, Sandwich, Salad
Find it online: https://wholemadeliving.com/tuna-chickpea-salad/
