Sweet and Savory Tuna Salad
Ingredients
- 2 pouches (6.4 ounces each) albacore tuna
- 1 small Granny Smith apple, cored and finely chopped
- 2 stalks celery, diced
- ¼ cup red onion, diced
- 1 cup red seedless grapes, quartered
- ½ cup whole almonds, coarsely chopped
- ½ can chickpeas, drained, rinsed, and skins removed
- ¼ red pepper, chopped
For the dressing:
- 1 cup plain Greek yogurt
- 2 tablespoon Dijon mustard
- Juice from one small lemon
- ¼ teaspoon of both salt and pepper
Instructions
- Whisk Greek yogurt, Dijon mustard, lemon juice, salt and pepper in a small bowl until smooth and set aside.
- Combine remaining ingredients in a large bowl.
- Add in Greek yogurt dressing and stir until well mixed
- Eat on 100% sandwich thins (I used Oroweat), in a lettuce wrap or by itself. Store sealed in the refrigerator for up to 4 days.
Notes
Nutrition per serving: Calories – 245; Total Fat – 8 grams; Protein – 25 grams; Carbohydrates – 38 grams (this includes the sandwich bread; without bread, it would be about 10 grams); Fiber – 5 grams; Sodium – 312 milligrams.