Tuna Chopped Salad with Chickpeas
Tuna Chopped Salad with Chickpeas is a quick healthy lunch with tuna, chickpeas, lettuce, cucumber, tomatoes, and lemony mayo dressing.
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Ingredients
For the Salad:
- 5 cups romaine or iceberg lettuce finely chopped
- 2 cans (5 ounces each) tuna in water well drained and flaked
- ¾ cup celery finely chopped
- ¼ cup red onion finely chopped
- 1 cup cucumbers finely chopped
- 1 cup chickpeas well drained and rinsed
- 1 cup tomatoes seeded and chopped
For the Lemony Mayo Dressing:
- ¼ cup light Mayonnaise
- 2 tablespoon plain nonfat greek yogurt
- 2 tablespoon lemon juice
- 1 teaspoon dijon mustard
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
- In a small bowl, add the light mayonnaise, Greek yogurt, lemon juice, Dijon mustard, garlic powder, salt, and black pepper.
- Using a whisk, mix until smooth.
- In a large mixing bowl, add the chopped lettuce, tuna, celery, red onion, cucumber, chickpeas, and tomatoes.
- Pour the lemony mayo dressing over the salad.
- Toss gently until the salad is evenly coated.
- Serve with crackers, pita chips, or cucumber slices.
Notes
Storing
Store in the Refrigerator - Place leftovers in an airtight container and refrigerate for up to 2 days. Store the Dressing Separately - For meal prep, keep the dressing in a separate container and mix it with the salad before serving.Nutrition
Calories: 430kcalCarbohydrates: 40gProtein: 45gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 66mgSodium: 988mgPotassium: 1242mgFiber: 11gSugar: 14gVitamin A: 1885IUVitamin C: 27mgCalcium: 162mgIron: 7mg
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