Tuna, chick peas, dill and capers combine for this unique mayonnaise-free salad. It’s a nice change from traditional tuna salads. It’s also a make-ahead dish—the flavors taste even better the next day.
Tuna Salad with Chickpeas and Fresh Dill
Servings
4 Servings
Ingredients
- 3 tablespoon extra virgin olive oil
- 2 tablespoon white wine vinegar
- 2 teaspoon fresh dill chopped
- 1 teaspoon Dijon ustard
- 1/2 teaspoon sugar; or more to taste
- 1/2 teaspoon salt & black pepper
- 1/4 teaspoon freshly ground pepper
- 1 scallion thinly sliced
- 1 small celery rib chopped
- 2-3 plum tomatoes seeded and chopped
- 1 can chick peas rinsed and drained well (15-ounce)
- 1 can solid white tuna drained and flaked (6-ounce)
- 1 tablespoon:capers
Instructions
- Combine oil, vinegar, dill, mustard, sugar, salt and pepper in a large salad bowl.
- Add the remaining ingredients and toss well to mix. Serve at room temperature.
This was so good. Did it as a starter but may take for lunch to work as it’s healthier than using mayonnaise like I normally do. It’s so tasty.
Left out the pepper and capers. Served it with Israeli salad. Yum!
Would not have thought to put in chickpeas with tuna but it did taste good. I left out the capers as we find the food is too salty with them.
Made this for lunch for my husband, just left out the capers.Put it on top of a bed of romaine lettuce. It was really good even the next day
A great alternative to the regular tuna salad.
i made this for my friend and i for lunch. it was so elegant we felt like we were in a restaurant