Tuna, Chickpeas and Broccoli Salad

By Martha Rose Shulman

Tuna, Chickpeas and Broccoli Salad
Andrew Scrivani for The New York Times
Total Time
10 minutes
Rating
5(164)
Comments
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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.

Featured in: Recipes for Health: Lunches to Take to Work

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Ingredients

Yield:2½ servings.
  • 1can water-packed light tuna, drained
  • ½can chickpeas, (⅓ cup) drained and rinsed
  • 1stalk celery, cut in small (¼-inch) dice
  • ½red bell pepper, cut in small (¼-inch) dice
  • 2tablespoons chopped fresh parsley (optional)
  • 1tablespoon chopped fresh chives (optional)
  • 1broccoli crown, steamed for 4 to 5 minutes and broken into florets
  • 1½tablespoons fresh lemon juice
  • ½tablespoon vinegar (red wine, sherry or white wine)
  • Salt to taste
  • 1teaspoon Dijon mustard
  • 1tablespoon extra virgin olive oil
  • ¼cup plain low-fat yogurt
Ingredient Substitution Guide
Nutritional analysis per serving (2.5 servings)

272 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 28 grams carbohydrates; 8 grams dietary fiber; 8 grams sugars; 22 grams protein; 697 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

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

  2. Step 2

    In a small bowl or measuring cup, mix together the lemon juice, vinegar, salt, and Dijon mustard. Whisk in the olive oil and yogurt, and toss with the tuna and chickpea mixture. Refrigerate in a bowl or in containers until ready to take to work or eat. Add the broccoli just before serving.

Tip
  • Advance preparation: This keeps for 3 or 4 days in the refrigerator.

Ratings

5 out of 5
164 user ratings
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Comments

Pegeen

I used mayonnaise and sour cream instead of yogurt, delicious

Bizdevlady

I made this in the aftermath of Hurricane Helene as most of the ingredients were in my pantry. In place of the pepper I added halves of cherry tomatoes. I had some nicoise dressing left from a few days ago and used that. I thought it needed more salt than called for and added a couple of twists of pepper. The broccoli and tomatoes add lovely color and the salad was perfect. Now in my permanent collection!

julie

Sooooooo good!!!! Made as written but used vegan mayo. Definitely on regular rotation. It is basically a very veggie forward of a tuna salad.

P Watson

Used 16 Argentine shrimp and dill seasoning. 1 red bell pepper, 2 celery, only mayonnaise, not yogurt. YUM.

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