Description
A protein-packed tuna salad sandwich with a twist of chickpeas and Greek yogurt for a creamy, delicious meal.
Ingredients
Scale
- 1 can tuna, drained
- 1/2 cup canned chickpeas, rinsed
- 1 tablespoon Greek yogurt
- 1 teaspoon Dijon mustard
- 2 tablespoons chopped pickles
- 1/4 cup chopped celery
- 1 tablespoon lemon juice
- Black pepper to taste
- Whole grain bread or pita
- Lettuce leaves
Instructions
- In a bowl, mix the drained tuna and chickpeas together.
- Add Greek yogurt, Dijon mustard, chopped pickles, and celery.
- Stir in lemon juice and black pepper to taste.
- Slather the mixture on whole grain bread or stuff into a pita with lettuce.
Notes
Leftovers can be stored in the fridge for a couple of days. Add extra chickpeas for a heartier meal.
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 2g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 40mg