Chickpea and Tuna Salad with Yogurt Dressing
A refreshing and gut-friendly salad featuring protein-rich tuna and fiber-rich chickpeas, tossed in a creamy yogurt dressing.
10 min
Prep
4
Serves
320
Calories
Macros · per serving
28g protein
34g carbs
12g fat
Ingredients
For 4 servings
- 2 can canned tuna
- 2 can canned chickpeas
- 1 cup plain yogurt
- 2 tablespoon lemon juice
- 2 tablespoon olive oil
- salt — to taste
- black pepper — to taste
- 1 cucumber
- 1 red onion
- 0.5 cup fresh parsley
Instructions
- 1
Drain and rinse the canned chickpeas in cold water and set aside.
- 2
Drain the canned tuna and flake it into a large mixing bowl.
- 3
Chop the cucumber and red onion into small pieces and add them to the bowl with tuna.
- 4
Finely chop the fresh parsley and add it to the bowl.
- 5
In a separate small bowl, mix the plain yogurt, lemon juice, olive oil, salt, and black pepper to create the dressing.
- 6
Add the rinsed chickpeas to the large mixing bowl and pour the dressing over the top.
- 7
Toss all the ingredients together until well combined.
- 8
Serve immediately or refrigerate for 10 minutes to let the flavors meld.
Cook it this week.
NeatEat plans Chickpea and Tuna Salad with Yogurt Dressing — and the rest of your week — around your budget, groceries included.