Ingredients
Scale
- 2 cans (5 oz each) tuna in water, drained
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 large English cucumber, diced
- 1/4 cup red onion, finely minced
- 3 tablespoons fresh dill, chopped
- 1/4 cup plain Greek yogurt (or light mayonnaise)
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- Optional: Handful of cherry tomatoes or crumbled feta cheese
Instructions
- Begin by draining the cans of tuna and chickpeas thoroughly. Use a fork to flake the tuna into smaller pieces in a large mixing bowl. Rinse the chickpeas under cold water until the water runs clear, then pat them dry with a paper towel. Dice the English cucumber into bite-sized pieces and finely mince the red onion to ensure you get a bit of flavor in every bite without it being overpowering.
- In a small separate bowl, combine the Greek yogurt, Dijon mustard, fresh lemon juice, lemon zest, garlic powder, and chopped fresh dill. Whisk these ingredients together until the dressing is smooth and creamy. Taste the dressing and add a pinch of salt and pepper. Mixing the dressing separately ensures that the flavors are perfectly balanced before you toss them with the bulkier ingredients.
- Pour the prepared dressing over the bowl containing the tuna, chickpeas, cucumber, and onion. Use a large spoon or spatula to gently fold everything together until all components are evenly coated. If you are adding optional ingredients like cherry tomatoes or feta, fold them in at this stage. Serve the salad immediately, or for the best flavor, let it chill in the refrigerator for 30 minutes to allow the lemon and dill to fully penetrate the chickpeas and tuna.
- Cook Time: 15 minutes