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Description
A quick and healthy chickpea tuna salad sandwich filling that’s perfect for lunches. It’s packed with protein and flavor.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (5 oz) tuna in water, drained
- 2 tbsp mayonnaise or Greek yogurt
- 1 tbsp lemon juice
- 1/4 cup diced celery
- 2 tbsp diced red onion
- 1 tsp Dijon mustard
- Salt and pepper to taste
- 4 slices whole wheat bread
- Lettuce leaves (optional)
Instructions
- Mash the chickpeas in a bowl with a fork or potato masher.
- Add tuna, mayonnaise (or yogurt), lemon juice, celery, red onion, and mustard. Mix well.
- Season with salt and pepper to taste.
- Toast the bread if desired.
- Spread the chickpea tuna salad on two slices of bread.
- Add lettuce if using, then top with remaining bread slices.
- Cut sandwiches in half and serve.
Notes
- For a vegan version, omit tuna and add 1 tbsp nutritional yeast.
- Add 1/4 tsp smoked paprika for extra flavor.
- Keeps refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 15mg