- Makes: 5
- Serving Size: 1 cup
- Preparation Time: 15 minutes
Ingredients
|
|
Dressing |
| 3 |
Tbsp. |
plain nonfat yogurt |
| 3 |
Tbsp. |
nonfat mayonnaise |
| 2 |
Tbsp. |
fresh lemon juice |
| 1 |
tsp. |
honey |
| 1/4 |
tsp. |
kosher salt |
| 1/4 |
tsp. |
freshly ground black pepper |
| 1 |
can |
(15 oz.) chickpeas, drained and rinsed |
| 1 |
can |
(12 oz.) white-meat tuna packed |
|
|
in water, drained |
| 1 |
med. |
red bell pepper, cored, seeded, |
|
|
and diced (about 1/2 cup) |
| 1/2 |
cup |
diced red onion |
| 1/2 |
cup |
sliced fresh basil |
| 1 1/2 |
Tbsp. |
capers, drained |
Directions
In a small bowl, whisk together the dressing ingredients; set aside. In a large salad bowl, combine the chickpeas, tuna, red bell pepper, red onion, basil, and capers. Pour the dressing on the tuna mixture and combine. Serve with crispbread crackers or over greens, if desired.
