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Chickpea, Tuna and Onion Salad with Lemon Cream Dressing
Chickpea, Tuna and Onion Salad with Lemon Cream Dressing Eileen Goltz | Dairy
1 hour, 15 minutes
15 minutes
1 hour

Ingredients
  • ¼ cup plain nonfat yogurt
  • 3 tablespoons mayonnaise
  • 1½ Tablespoons Dijon mustard
  • 1 teaspoon grated lemon peel
  • 1 (6-oz.) can solid white tuna in springwater, drained
  • 2 Tablespoons fresh lemon juice
  • 1 (15 to 16-oz) can chickpeas, rinsed, drained
  • 1 cup chopped sweet onion
  • 1 cup chopped celery
  • 1 cup cherry tomatoes, halved
  • ½ cup chopped fresh Italian parsley

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