Protein-packed tuna garbanzo bean salad made with chickpeas, fresh dill, and lemon dressing. A healthy and easy cold tuna lunch.

1 can tuna, drained

1 can chickpeas, rinsed and drained

1 Tbsp capers

2 Tbsp fresh dill

2 Tbsp minced red onion

3 Tbsp chopped celery

2 Tbsp mayonnaise

2 Tbsp olive oil

1 Tbsp lemon juice

1 tsp Dijon mustard

¼ tsp salt

¼ tsp black pepper

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1. Whisk dressing ingredients together.

2. Prepare and lightly mash chickpeas.

3. Add tuna, vegetables, and herbs.

4. Pour dressing over and mix gently.

5. Adjust seasoning and serve chilled.

Store up to 3 days refrigerated.

Add greens just before serving.

Great for meal prep.