Pregnancy Friendly Chickpea Tuna Salad

Total time12 min

Prep time12 min

Cook time0 min

4.9

(28)

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Ingredients

4 servings

1 can (15 oz) chickpeas, drained and rinsed
2 cans (5 oz each) tuna in water, drained
Ingredient note
Tuna 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.
2 stalks celery, finely diced
¼ cup red onion, finely diced
⅓ cup mayonnaise
Ingredient note
Store-bought mayonnaise and mayo-based sauces are made with pasteurized eggs, so they are generally fine during pregnancy.
1 tbsp dijon mustard
2 tbsp fresh lemon juice
½ tsp lemon zest
¼ tsp garlic powder
salt and pepper, to taste

For serving

2 tbsp fresh parsley, chopped (optional)
lemon wedges, for serving (optional)

Instructions

1
Add the drained chickpeas to a large bowl and use a fork or the back of a spoon to lightly mash about one-third of them, leaving the rest whole — this gives the salad a creamy, cohesive texture while keeping some bite.
2
Add the drained tuna, celery, and red onion to the bowl with the chickpeas and stir to combine.

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