A fresh, protein-rich tuna and chickpea salad with lemon-Dijon dressing. Quick to prepare and perfect for lunch, wraps, or healthy snacks.

Scale

2 tbsp mayonnaise

2 tbsp olive oil

1 tbsp lemon juice

1 tsp Dijon mustard

1/4 tsp kosher salt

1/4 tsp black pepper

a few dashes hot sauce (optional)

1 can chickpeas (rinsed and drained)

1 can tuna (packed in water, drained)

2 tbsp fresh dill (finely chopped)

2 tbsp red onion (minced)

3 tbsp celery (finely chopped)

1 tbsp capers (drained)

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1. In a small bowl, whisk together the mayonnaise, olive oil, lemon juice, mustard, salt, pepper, and hot sauce until smooth.

2. Drain and rinse the chickpeas, then pat dry. Mash about 1/4 of them for texture.

3. Add chickpeas to a large bowl along with tuna, red onion, celery, dill, and capers.

4. Pour the dressing over the ingredients and mix gently until well combined.

5. Serve chilled or at room temperature as a wrap filling, with crackers, or over salad greens.

Swap mayo with avocado or Greek yogurt for variation.

Add chopped cucumber, tomato, or bell pepper for more crunch.

White beans can be used in place of chickpeas.