From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Chickpea Tuna Salad
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Instructions
1
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Prep Ingredients - Chop and measure all base salad ingredients. Rinse and drain chickpeas and tuna.
2
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Mix Salad Base - In a large mixing bowl, combine chickpeas, tuna, red onion, celery, capers, pickles, and fresh dill.
3
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Make the Dressing - In a small bowl, whisk together tahini, water, olive oil, Dijon mustard, lemon juice, lemon zest, salt, and pepper until smooth and emulsified. Tahini can clump at first, so keep whisking through this stage. If it seizes, add a little extra water, 1 teaspoon at a time, until it loosens.
4
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Combine - Pour the dressing over the salad base and toss until evenly coated.
5
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Chill (Optional) - For the best flavor, let the salad rest in the fridge for about 1 hour before serving.
My Calorie Intake
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Tips & Tricks (5)
- Chickpea Texture Hack 🥫Drain and pat chickpeas completely dry before mixing to prevent a watery salad and ensure maximum flavor absorption.
- Tahini Dressing Perfection 🥄Whisk tahini dressing thoroughly and let it sit for 5 minutes before mixing to allow flavors to meld and achieve optimal creaminess.
- Pickle Precision 🥒Finely dice pickles and drain excess liquid to prevent diluting the salad's texture while maximizing bright, tangy flavor.
- Herb Freshness Boost 🌿Chop fresh dill immediately before adding to the salad to preserve its volatile oils and maximize aromatic impact.
- Flavor Marrying Technique 🧊Refrigerate the salad for at least 30 minutes before serving to allow ingredients to meld and develop a more complex flavor profile.
Recipe Facts
Diet at a Glance
Low-Cholesterol
Low Sugar
Low Carb
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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