Chickpea, Tuna and Onion Salad with Lemon Cream Dressing (dairy)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 1/4 cup plain nonfat yogurt 3 tablespoons mayonnaise 1 1/2 tablespoons Dijon mustard 1 teaspoon grated lemon peel 1 6-ounce can solid white tuna in spring water, drained 2 tablespoons fresh lemon juice 1 15- to 16-ounce can chickpeas, rinsed, drained 1 cup chopped sweet onion 1 cup chopped celery 1 cup cherry tomatoes, halved 1/2 cup chopped fresh Italian parsley

Instructions

In a small bowl combine the yogurt, mayonnaise, mustard and lemon peel and whisk to blend. Place the drained tuna in a large bowl and drizzle the lemon juice over it. Toss to coat. Add the garbanzo beans, onion, celery, tomatoes, parsley and yogurt dressing to bowl. Toss to blend. Add salt and pepper to taste. (Can be prepared 6 hours ahead). Cover and chill.)

Serving Size

Related Recipes

• Avacado Onion And Hearts of Palm Salad (Pareve) • Smoked Salmon and Dill Cheesecake – Break-The-Fast • Mustard and Avocado Dressing (Pareve) • Tomato and Horseradish Dressing (Pareve) • Soy Citrus Vinaigrette (Pareve)

About OUKosher Recipes

Please note that we are posting recipes on www.oukosher.org as a public service.

The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .