Quick Mediterranean Tuna Salad with No Mayo (Healthy)
This salad is a breeze to make, packed with fresh, vibrant flavors, and perfect for a light lunch or a potluck crowd-pleaser. After swapping out mayo for Greek yogurt, I’ve kept the recipe simple and personable for everyone to reciprocate easily.
Ingredients
- 2 cans 5 oz each of tuna in water, drained
- 1 can 15 oz of chickpeas, rinsed and drained
- 1 cup cherry tomatoes halved
- 1/2 red onion finely chopped
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh mint chopped
- 1/4 cup Greek yogurt
- 2 tablespoons lemon juice
- 2 tablespoons oil or melted butter
- 1 teaspoon Dijon mustard
- 1 garlic clove minced
- Salt and pepper to taste
Instructions
- In a large bowl, combine the drained tuna, chickpeas, cherry tomatoes, cucumber, red onion, olives, parsley, and mint.
- In a small bowl, whisk together the Greek yogurt, melted butter, lemon juice, Dijon mustard, and minced garlic.
- Pour the dressing over the salad and toss until everything is well coated.
- Season with salt and pepper to taste.
- Let the salad sit for 10 minutes to allow the flavors to meld, or serve immediately.
Notes
Serving Suggestions
- Serve as a standalone meal in a bowl.
- Stuff into pita bread for a portable lunch.
- Serve over a bed of spinach or arugula for extra greens.
- Add cooked quinoa or farro for a heartier salad.
- Toast pita chips for a crunchy accompaniment.
- Make ahead and store in the fridge for up to 3 days; the flavors improve overnight.