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Chickpea ‘Tuna’ Salad
Ingredients
2 15-ounce can
chickpeas
2
celery stalks diced
1
shallot diced
2 tablespoons
tahini
Zest and juice of ½
lemon
¼ cup
Greek yogurt
1 tablespoon
Dijon mustard
¼ teaspoon
salt
¼ teaspoon
black pepper
2 tablespoons
chopped fresh dill
Instructions
STEP 1
Rinse and drain chickpeas, reserving about 2 tablespoons of the liquid from the can.,
STEP 2
In a large bowl, combine chickpeas and reserved liquid. Use a potato masher to mash the chickpeas to your desired consistency.,
STEP 3
Add celery and shallots and fold until incorporated.,
STEP 4
In a small bowl, whisk together the tahini, lemon, Greek yogurt, Dijon mustard, salt, pepper. When the dressing is smooth, pour over the chickpeas, then sprinkle with dill.,
STEP 5
Mix together until combined. Serve immediately, or store in the fridge in an airtight container for up to 3 days.
Nutrition Facts
(per serving)
Calories:
478 calories
Servings:
4 servings
Carbohydrates:
62 g
Fat:
16 g
Fiber:
12 g
Protein:
14 g
Sugar:
2 g
Meal Effort
Preparation:
15 minutes
Cook:
0 minutes
Total:
15 minutes