Chickpea with Egg & Tuna salad

By mjensen

Salad

Ingredients

• 1 (14-ounce) can low-sodium chickpeas
• 1/3 cup green onions, thinly sliced (or substitute sweet yellow onion, finely chopped)
• 1 clove garlic, minced
• 2 pickles, finely chopped
• 1/3 cup cucumbers, finely chopped
• 1/2 teaspoon dried dill
• 1/4 cup low-sodium, oil-free hummus
• 1 1/2 teaspoon fresh lemon juice
• 1 1/2 teaspoon stone-ground mustard
• 1 teaspoon apple cider vinegar
• 1/4 teaspoon salt, optional
• Freshly ground pepper, to taste

Details

Servings 2
Preparation time 30mins
Cooking time 30mins
Adapted from helynskitchen.com

Preparation

Step 1

Drain and rinse chickpeas thoroughly. Transfer to a bowl and, using a potato masher or a fork, roughly mash chickpeas.

Add green onions, garlic, pickles, cucumbers and dill to chickpeas. Stir until combined.

In a separate bowl, combine hummus, lemon juice, mustard, vinegar, no-salt (if using) and pepper. Stir until fully combined. Pour dressing over remaining salad ingredients and mix together. Serve as lettuce wraps with romaine lettuce leaves, as a sandwich filling, or on top of a salad.