Tuna Salad with Chickpeas

Name: Tuna Salad with Chickpeas
Total time: 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cans tuna; 1 can chickpeas; 8 cups lettuce; 4 eggs; 1 cup celery; 0.5 cup mayonnaise; 2 tbsp lemon juice; 1 red onion; Salt and black pepper

Flaked tuna and fiber-rich chickpeas bound in creamy mayo, served over crisp greens with hard-boiled eggs for a protein-packed lunch that satisfies.

15 min · Beginner · 420 cal · 38g protein · $2.80/serving · American

High-Protein Healthy

15minutes

4servings

420calories

38gprotein

$2.80per serving

Save this recipe

Ingredients (serves 4)

2 cans tuna
1 can chickpeas
8 cups lettuce
4 eggs
1 cup celery
0.5 cup mayonnaise
2 tbsp lemon juice
1 red onion
Salt and black pepper

Missing something? Save this recipe to Anychef and it rebuilds around what's actually in your kitchen — and writes the grocery list for the rest.

Save this recipe

Instructions

1
Boil eggs in salted water for 10 minutes, then transfer to ice water for 2 minutes. Peel and quarter.
2
Drain tuna and chickpeas well. Chop celery finely and slice red onion thinly.
3
Mix tuna, chickpeas, celery, and red onion in a bowl. Fold in mayonnaise and lemon juice. Season with salt and pepper.
4
Arrange lettuce on plates.
5
Top each plate with tuna-chickpea salad and garnish with hard-boiled egg quarters.
6
Serve immediately or cover and refrigerate for up to 2 hours.