Light. Fresh. Protein-packed. Perfect for lunch prep or quick dinners.
Makes 4 servings

🛒 Ingredients

Base:

• 2 cans (5 oz each) wild-caught tuna in water, drained

• 1/2 cup mashed chickpeas

Creamy Lemon Dressing:

• 1/4 cup avocado oil mayonnaise

• 1/4 cup plain Greek yogurt (full-fat or low-fat)

• 1 tbsp fresh lemon juice

• 1 tsp lemon zest

• 1/2 tsp sea salt (or to taste)

• 1/4 tsp black pepper

Veggies & Herbs:

• 1 small shallot, finely diced

• 1 celery stalk, finely diced

• 2 tbsp fresh dill, chopped

• 2 tbsp fresh parsley, chopped

🥣 Instructions

1. Flake + Mash
   In a large bowl, combine drained tuna and mashed chickpeas. Use a fork to gently break apart the tuna.

2. Whisk Dressing
   In a small bowl, whisk together mayo, Greek yogurt, lemon juice, lemon zest, sea salt, and pepper until smooth.

3. Layer the Flavour
   Add shallot, celery, dill, and parsley to the tuna mixture. Stir to combine.

4. Dress It Up
   Pour the lemony dressing over the tuna salad. Mix gently until fully coated.

5. Taste Test
   Adjust salt, pepper, or lemon juice to your liking.

6. Serve Your Way
   Enjoy in lettuce wraps, on seed crackers, in a whole grain wrap, or over fresh greens.

Nourish Notes

• Chickpeas add gut-loving fibre and creamy texture.

• Lasts up to 3 days in the fridge.

• For extra crunch, add sunflower seeds or diced pickles.