Chickpea and Tuna Salad (High-Protein & Fiber!)

tuna and chickpea salad stored in a meal prep container and served with a fork.

Chickpea and Tuna Salad (High-Protein & Fiber!)

Course: Main Course

Cuisine: American

Keyword: chickpea and tuna salad

Prep Time: 10

Cook Time: 0

Total Time: 10

Servings:

Calories: 446kcal

Author: Megan Gilmore

The next time you need a fast lunch that you can eat straight from the fridge, try this Chickpea and Tuna Salad. It's made without mayo or oil and comes together in 10 minutes or less! But it also tastes delicious, with 34 grams of protein and 14 grams of fiber per serving. I can't think of an easier meal!

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Ingredients

¼ cup tahini
2 tablespoons lemon juice
1 tablespoon Dijon mustard
½ teaspoon fine sea salt
¼ teaspoon ground black pepper
1 celery rib , finely chopped
2 green onions , chopped
¼ cup pickles
10 ounces canned tuna , drained
1 (14.5 oz) can garbanzo beans (chickpeas) , drained and rinsed

Instructions

In a large mixing bowl, combine the tahini, lemon juice, Dijon mustard, salt, pepper, and 2 tablespoons of water. Stir well until the mixture looks creamy.
Next, add the chopped celery, green onion, pickles, and drained tuna. Stir again to make sure everything is well coated. If the tuna salad is looking dry or not creamy enough, add 2 more tablespoons of water and mix again.
Finally, add the drained and rinsed garbanzo beans to the bowl and stir again. Taste the salad and make any adjustments you see fit. You can season with extra salt or add an extra squeeze of lemon juice, if desired. It's ready to serve right away, or you can store it in an airtight container in the fridge for up to 5 days.

Notes

Nutrition information is for 1/3 of the whole batch. This is automatically calculated from an online ingredient database, so it's an estimate, not a guarantee.

Nutrition