High Protein Tuna Crunch Salad

A creamy tuna crunch salad with Greek yogurt, chickpeas, celery, cucumber, pickles, and lemon, chilled for 15 minutes and served in lettuce cups or bowls.

Prep: 15 min · Cook: 0 min · Yield: 4 · Method: No-Cook

Ingredients

• 10 ounces canned tuna
• 1 cup plain greek yogurt
• 2 stalks celery
• 1 small english cucumber
• 0.5 cup dill pickles
• 1 cup canned chickpeas
• 1 medium lemon
• 1 tablespoon dijon mustard
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 12 leaves butter lettuce leaves

Cooking instructions

1. Drain the tuna and chickpeas thoroughly. Dice the celery, cucumber, and pickles. Halve the lemon. (about 5 min)
2. Add the Greek yogurt, lemon juice, Dijon mustard, salt, and pepper to a large bowl. Stir until smooth. (about 3 min)
3. Fold in the tuna, chickpeas, celery, cucumber, and pickles until evenly coated. (about 2 min)
4. Cover and chill the salad for 15 minutes so the flavors meld and the mixture firms slightly. (about 15 min) — Refrigerate at 40°F (4°C) or below
5. Spoon the chilled salad into lettuce cups or serve it in bowls. (about 2 min)