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Healthy Tuna Garbanzo Bean Salad

This Healthy Tuna Garbanzo Bean Salad is the ultimate solution for a quick, protein-packed lunch that uses simple pantry staples. Combining flaky tuna with hearty chickpeas and a zesty, herb-infused dressing, it offers a refreshing twist on a classic deli favorite.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 1 batch
Course: Dinner, Lunch, Salad
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can tuna packed in water, drained well
  • 1 can chickpeas rinsed and drained
  • 2 tbsp mayonnaise Hellmann’s or your preferred brand
  • 2 tbsp olive oil
  • 1 tbsp fresh lemon juice
  • 1 tsp dijon mustard
  • 1/4 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • dashes hot sauce optional, to taste
  • 1 tbsp capers drained
  • 2 tbsp fresh dill finely chopped
  • 2 tbsp red onion minced
  • 3 tbsp celery finely chopped

Equipment

  • Mixing Bowl
  • Whisk

Method
 

  1. Prepare the Dressing: In a small mixing bowl, combine the mayonnaise, olive oil, fresh lemon juice, Dijon mustard, salt, pepper, and hot sauce if you prefer a bit of heat. Whisk the ingredients together vigorously until the mixture is smooth and emulsified.
    2 tbsp mayonnaise, 2 tbsp olive oil, 1 tbsp fresh lemon juice, 1 tsp dijon mustard, 1/4 tsp kosher salt, 1/4 tsp freshly ground black pepper, dashes hot sauce
  2. Prepare the Chickpeas: Drain and rinse the canned chickpeas thoroughly under cold water and pat them dry using a clean kitchen towel. Transfer them to a medium bowl and, if desired, lightly mash a few chickpeas with a fork to help the salad bind together.
    1 can chickpeas
  3. Combine the Ingredients: Add the drained tuna, chopped celery, minced red onion, capers, and fresh dill into the bowl with the chickpeas.
    1 can tuna, 3 tbsp celery, 2 tbsp red onion, 1 tbsp capers, 2 tbsp fresh dill
  4. Mix and Coat: Pour the prepared dressing over the tuna and bean mixture. Gently stir everything together until all components are evenly distributed and thoroughly coated in the dressing.
  5. Serve: Present your salad immediately or let it chill in the refrigerator to allow the flavors to meld.

Notes

Ensure your tuna and chickpeas are drained very well to prevent excess moisture from leading to a soggy salad. Store leftovers in an airtight container in the refrigerator for up to 4 days; freezing is not recommended.