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Tuna & Yogurt Chickpea Salad

Name: Tuna & Yogurt Chickpea Salad
Yield: 2
Ingredients: 1 can (5 oz / 142 g) light tuna in water, drained (about 110 g drained); 1 can (15 oz / 425 g) chickpeas, drained and rinsed (about 240 g); 3/4 cup (185 g) low-fat strained plain yogurt; 1 celery stalk, finely chopped; 2 tablespoons finely chopped red onion; 1 tablespoon (15 ml) lemon juice; 1 tablespoon chopped fresh dill; Salt and black pepper, to taste

Canned tuna and chickpeas dressed with lemony strained yogurt, celery and dill.

10 min · Serves 2

High-Protein Recipes

Tuna & Yogurt Chickpea Salad — original Yogurt Atelier illustration

MAKE SOMETHING DELICIOUS

Method

Drain the tuna well and flake it into a bowl.
Add the chickpeas, celery and red onion.
Stir the yogurt with the lemon juice, dill, salt and pepper, then fold it into the salad.
Taste, adjust the seasoning and serve cold. Keep refrigerated and eat within 2 days.

From the kitchen

Contains fish and milk.

Tuna & Yogurt Chickpea Salad

Method

From the kitchen

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