Ingredients
Salad Dressing
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons mayonnaise (or Greek yogurt, optional)
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- Salt and pepper, to taste
Salad
- 1 can chickpeas (540 ml or 19 ounces), drained
- 1 can tuna (170 g or 6 oz), drained
- 1 tablespoon red onion, finely chopped
- 1 rib celery, finely chopped
- 1/4 cup feta cheese, crumbled
- 2 tablespoons fresh dill, chopped
Instructions
- Prepare the dressing: In a bowl, combine the olive oil, fresh lemon juice, mayonnaise or Greek yogurt, Dijon mustard, honey, and salt and pepper. Whisk thoroughly until the ingredients are well emulsified and set aside to allow flavors to meld.
- Assemble the salad: In a large salad bowl, add the drained chickpeas, drained tuna, finely chopped red onion, chopped celery, crumbled feta cheese, and chopped fresh dill. Pour the prepared dressing over the salad and toss gently to combine all ingredients evenly.
- Serve: Once tossed, serve the chickpea and tuna salad immediately or chill it briefly for a colder serving. Enjoy as a light meal or nutritious side dish.
Notes
- Using Greek yogurt instead of mayonnaise reduces fat content and adds a tangy flavor.
- For a spicier kick, add a pinch of crushed red pepper flakes to the dressing.
- Chilling the salad for 30 minutes enhances flavor blending.
- Use fresh dill for best flavor, or substitute with parsley if unavailable.
- This salad is best consumed fresh but can be stored covered in the refrigerator for up to 24 hours.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Low Fat
