BHA & BHT Free Chickpea Tuna Salad with Lemon & Herbs
Total time15 min
Prep time15 min
Cook time0 min
5.0(24)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
4 servings
- 2 cans (5 oz each) tuna packed in water, drained
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 tbsp avocado-oil mayonnaise
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp dijon mustard
- 2 stalks celery, finely diced
- Ā¼ cup red onion, finely diced
- Ā¼ cup fresh flat-leaf parsley, roughly chopped
- Ā¼ tsp ground turmeric
- Ā¼ tsp black pepper
- Ā¼ tsp salt, or to taste
- Ā¼ tsp crushed red pepper flakes (optional)
Instructions
- 1
Drain the tuna through a fine-mesh strainer, pressing firmly with a fork to remove as much liquid as possible, then transfer to a large mixing bowl. Drain and rinse the chickpeas and add them to the bowl.
- 2
Add the avocado-oil mayonnaise, olive oil, lemon juice, and Dijon mustard to the bowl. Stir until the tuna is evenly coated and the dressing is fully combined.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!