A quick, no-cook tuna salad with chickpeas, crisp veggies, and briny Kalamata olives tossed in a bright lemon-Dijon dressing. It comes together in minutes, making it perfect for quick lunches or easy meal prep.
Ingredients
1 (15oz) cans garbanzo beans, drained
2 stalks celery, diced
⅓ cup red onion, diced
¼ cup chopped fresh parsley
2 cans tuna, drained
½ cup chopped Pearls Specialties Kalamata Olives
½ teaspoon salt
½ teaspoon pepper
2 tablespoons olive oil
1 lemon juiced
1 tablespoon Dijon mustard
Cracker, for serving
Cooking Instructions
- To a bowl add all the ingredients for the tuna salad and toss.
- For the dressing, mix together olive oil, lemon juice and mustard.
- Drizzle dressing over tuna salad & toss.
- Serve with crackers.
