My Go-To Chickpea Tuna Salad
 
Prep time
Total time
 
Author:
Recipe type: Main
Serves: 4-6
Ingredients
  • 2 cans albacore chunk tuna in water, drained
  • 1 can chickpeas, drained
  • ⅓ cup minced celery
  • ¼ cup minced onion
  • ⅓ cup mashed avocado or mayonnaise
  • 1 and ½ tablespoons whole-grain mustard
  • ¼ teaspoon salt, or to taste
  • Fresh ground pepper to taste
  • Optional 1 tablespoon lemon juice
Instructions
  1. In a mixing bowl, add drained cans of tuna and drained chickpeas. Mash them together about halfway with a fork.
  2. Finely mince celery and onion. Stir into the mixture.
  3. Stir in mashed avocado or mayonnaise, as well as the mustard. Mash to desired consistency.
  4. Add salt and pepper to taste, and lemon juice if desired (see note).
  5. To serve, wrap it in a tortilla with lettuce and red pepper, serve it on top of a green salad, or grab some alongside crackers for a simple lunch.
Notes
If using mashed avocado, leftovers will brown quickly. I like to use a dash of lemon juice to help preserve the color of the mixture, as well as a note of brightness. Feel free to omit if you don't have lemon on hand or if you used mayonnaise.
Recipe by Uproot Kitchen at https://uprootkitchen.com/2016/09/02/chickpea-tuna-salad/