Pregnancy Friendly Chickpea Tuna Salad with Lemon & Herbs
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4 servings
- 2 cans (5 oz each) tuna packed in water, drained
Ingredient noteTuna is fine during pregnancy in measured amounts. This recipe has about 2.5 oz per serving - keep it to roughly one serving a week if you are using albacore or white tuna, or two to three a week for chunk light.
- 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.
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