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Chickpea, Tuna and Onion Salad with Lemon Cream Dressing (dairy)

Eileen Goltz | Dairy


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


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.)