Ingredients:

  • 2 cans (5 oz / 142g each) canned tuna in water, drained thoroughly
  • 1 can (15 oz / 425g) chickpeas, rinsed and drained
  • 1/2 cup (120g) plain non-fat Greek yogurt
  • 1 tbsp (15ml) Dijon mustard
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp fresh lemon zest
  • 1 tsp (5ml) extra virgin olive oil
  • 1/2 cup (50g) celery, finely diced
  • 1/4 cup (30g) red onion, minced
  • 2 tbsp (8g) fresh parsley, chopped
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Place the drained chickpeas in a large mixing bowl. Using a fork or potato masher, roughly smash about 1/3 of the chickpeas to create a mix of whole beans and a coarse paste.
  2. In a small separate bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, lemon zest, and olive oil until the mixture is smooth and velvety.
  3. Add the drained tuna, diced celery, red onion, and parsley to the bowl with the chickpeas.
  4. Fold in the dressing gently using a spatula or spoon until all ingredients are evenly coated.
  5. Season with sea salt and cracked black pepper, stirring once more to incorporate.