Red Meat Allergy Friendly Chickpea Tuna Salad
Total time12 min
Prep time12 min
Cook time0 min
4.9(28)
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Learn more →Ingredients
4 servings
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cans (5 oz each) tuna in water, drained
- 2 stalks celery, finely diced
- ¼ cup red onion, finely diced
- ⅓ cup mayonnaise
- 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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