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Protein-Packed Tuna Garbanzo Bean Salad

A fast, fresh, and high-protein salad featuring canned tuna, chickpeas, crisp cucumbers, and fresh dill in a creamy yogurt-based dressing.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: American, Mediterranean
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 2 cans tuna in water 5 oz cans, drained well
  • 1 can chickpeas (garbanzo beans) 15 oz can, rinsed and drained
  • 1 medium English cucumber diced
  • 0.25 cup red onion finely diced
  • 0.25 cup fresh dill chopped
Creamy Dressing
  • 0.33 cup plain Greek yogurt full fat or 2%
  • 2 tbsp mayonnaise
  • 1 tbsp lemon juice freshly squeezed
  • 1 tsp Dijon mustard
  • 0.5 tsp salt to taste
  • 0.25 tsp black pepper

Equipment

  • Large mixing bowl
  • Colander
  • Chef's knife

Method
 

  1. Drain the tuna and chickpeas. Rinse the chickpeas under cold water thoroughly.
  2. In a small bowl, whisk together Greek yogurt, mayonnaise, lemon juice, Dijon mustard, salt, and pepper until smooth.
  3. In a large bowl, combine the drained tuna, chickpeas, diced cucumber, red onion, and fresh dill.
  4. Pour the dressing over the salad mixture.
  5. Toss gently until everything is evenly coated.
  6. Serve immediately or refrigerate for up to 3 days.

Notes

Using Greek yogurt boosts the protein content significantly. For meal prep, store in airtight glass containers.