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

15minutes

4servings

$2.80per serving

38gprotein

Lunch · American

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.

420 calories · Beginner · American · Lunch

High-Protein Healthy

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Recipe code NSDNEB · enter it in Anychef

Ingredients

9 ingredients · serves 4about $11.20

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

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Instructions

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