Classic ‘Tuna fish’ Chickpea Salad

Makes enough for 3 sandwiches
Nutrition per serving (enough for 1 sandwich): calories: 303, fat: 9g (saturated: 1g), carbohydrates: 43g, protein: 15g, fiber: 9g, sugar: 2g, sodium: 152mg

Think of this as a stand in for tuna salad. It’s great in sandwiches or in a salad.

• 1 (15.5-ounce) can chickpeas, drained and rinsed 

• ¼ cup plain low fat Greek yogurt

• ¼ cup finely chopped celery (you can include the celery leaves) 

• ½ large shallot, finely chopped, about 3 tablespoons

• 1 tablespoons extra-virgin olive oil

• 2 tablespoons chopped dill pickles 

• 1 teaspoon Dijon mustard 

• 1-2 tablespoons chopped fresh dill

• Zest of ½ lemon, plus 1 tablespoon lemon juice

• Kosher salt and freshly ground black pepper

Smash the chickpeas in a bowl with a fork or a potato masher until the chickpeas have broken up into smaller pieces. Stir in the yogurt, celery, shallots, olive oil, chopped pickles, mustard, dill, lemon zest and juice then stir well to combine. Season to taste with salt and pepper.

For a different take on a delicious chickpea salad, try our Indian Spiced Chickpea Salad with Raisins.