Alcoeur Apron's Chickpea Tuna Salad
High-protein chickpeas are a good source of magnesium and potassium, which may reduce blood pressure.
1 (15-ounce) can low-sodium chickpeas, rinsed and drained
1 (5-ounce) can tuna, drained and flaked
1 tablespoon Dijon mustard
3 tablespoons olive oil mayonnaise (regular mayo works just fine but is higher in cholesterol)
1 cup halved cherry tomatoes
½ cup green or black olives (optional)
Spinach or torn salad greens
Add the chickpeas, tuna, mustard, mayonnaise, and cherry tomatoes to a bowl and stir to combine. Season with salt and pepper to your liking. Add olives, if using.
Lay a bed of spinach or greens on a plate and top with salad mixture for an easy dinner. Alternatively, eat the salad between 2 slices of whole-grain bread like a tuna salad sandwich.
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