Sunday, February 5, 2012


What makes this tuna, chickpeas and broccoli salad is the dressing.  I like chickpeas and can eat them by themselves as I can with canned tuna.  The yogurt dressing with Dijon mustard, lemon juice and red wine vinegar gives this salad the extra sharpness and flavour.  The recipe calls for adding broccoli to the salad just before serving.  I didn't add the broccoli to the salad and ate it separately with a bit of the yogurt dressing drizzled on the broccoli.   Both the Dh and I enjoyed having this salad for a weekend lunch and it is a keeper.

Dressing for salad.

Salad ready for serving.

Tuna, Chickpeas and Broccoli Salad 
1 can water-packed tuna, drained
1 cup of cooked chickpeas
1 stalk celery, cut in small (1/4-inch) dice
1/2 red bell pepper, diced
2 tbsp chopped fresh parsley (optional)
1 tbsp chopped fresh chives or 1 green onion, chopped
1 broccoli crown, steamed for 4 to 5 minutes and broken into florets
1 1/2 tbsp lemon juice
1/2 tbsp vinegar (red wine, sherry or white wine)
Salt to taste
1 tsp Dijon mustard
1 tbsp olive oil
1/4 cup plain low-fat yogurt

In a medium bowl, mix together the tuna, chickpeas, celery, bell pepper, parsley and chives/onions. Keep the broccoli separate.
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 until ready to eat. Add the broccoli just before serving. Makes 2 to 3 servings. 

Adapted from

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