Tuna, Chickpeas and Broccoli Salad

5.0(175)

This recipe is inspired by a common Italian combination, tuna and beans. It’s a salad that keeps well in the refrigerator and one that’s great to have on hand during the week. The broccoli will not retain its pretty green color once in contact with the acid in the dressing, so for best results keep the broccoli separate, along with a tablespoon of the dressing. Just before you want to eat, toss in the broccoli and extra dressing; or eat the broccoli separately with the dressing.

by Martha Rose Shulman

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Servings

2 1/2 servings.

Total time

10 min

Calories / serving

272 kcal

Ingredients (13)

serves

1 can water-packed light tuna, drained
1/2 can chickpeas, (1/3 cup) drained and rinsedchickpea
1 stalk celery, cut in small (1/4-inch) dicecelery
1/2 red bell pepper, cut in small (1/4-inch) dicebell-pepper
2 tablespoons chopped fresh parsley (optional)parsley
1 tablespoon chopped fresh chives (optional)chive
1 broccoli crown, steamed for 4 to 5 minutes and broken into floretsbroccoli
1 1/2 tablespoons fresh lemon juicelemon-juice
1/2 tablespoon vinegar (red wine, sherry or white wine)vinegar
Salt to tastesalt
1 teaspoon Dijon mustarddijon-mustard
1 tablespoon extra virgin olive oilextra-virgin-olive-oil
1/4 cup plain low-fat yogurtyogurt

Instructions (2 steps)

01In a medium bowl, mix together the tuna, chickpeas, celery, bell pepper, parsley and chives. Keep the broccoli separate.
02

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Rich recipe — supports nutrition-aware planning.