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Garbanzo Bean, Tuna And Onion Salad, Creamy Lemon Dressing


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  • 1/4 cup plain nonfat yogurt
  • 3 tablespoons low-fat mayonnaise
  • 1 1/2 tablespoons Dijon mustard
  • 1 teaspoon grated lemon peel
  • 1 can solid white tuna in spring water - (6 oz) drained
  • 2 tablespoons fresh lemon juice
  • 1 can garbanzo beans, chickpeas - (15 to 16 oz) rinsed, drained
  • 1 cup chopped sweet onion such as Maui
  • 1 cup chopped celery
  • 1 cup cherry tomatoes halved
  • 1/2 cup chopped fresh Italian parsley
  • Salt to taste
  • Freshly-ground black pepper to taste


Servings 4


Step 1

Whisk yogurt, mayonnaise, mustard and lemon peel in small bowl to blend.

Toss tuna with lemon juice in large bowl. Add garbanzo beans, onion, celery, tomatoes, parsley and yogurt dressing to bowl. Toss to blend. Season salad to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill.)

This recipe yields 4 servings.

Per serving: calories, 201; total fat, 4 g; saturated fat, 0.5 g; cholesterol, 16 mg.

Bon Appétit August 1999 "Cooking for Health: Salad Days" by Marie Simmons

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