If you’re into tuna salad, this one’s for you! My version is full of chunky vegetables, chickpeas, greek yogurt, a little dijon, and obviously, solid white albacore tuna. Basically all the things you need to slather on a tortilla, sandwich thin, or lettuce wrap. It’s the new Veggie-Packed Greek Yogurt Tuna Salad (No-Mayo!).
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Quick update on the pantry challenge: I spent another $16 on produce and milk at the store yesterday, which brings my April grocery tab to about $36. However, we’ve been eating eggs like crazy and I’ll have to make a trip to Costco for more (and some non-food related items of course). I don’t know how anyone can afford eggs from anywhere else.
Our mini-vacation trip was awesome and full of mouth-watering food (breakfast buffet with sushi!?), but I was excited to get home and flex my recipe-creating brain. I’d previously tested out this tuna salad with success, so I decided to go for it. Our pantry had the necessary chickpeas, tuna, and almonds plus all the condiments and spices. Next week might be a bit more of a challenge to find a share-worthy recipe from only what we have… but I can do it!
For this recipe, I like to use two whole cans of wild line-caught Solid White Albacore Tuna from Costco. These cans are 7 ounces each, so perhaps three of the smaller cans would be necessary. I also can’t not use these Blue Diamond Smokehouse Almonds – THE BEST flavor of almonds in existence. They’re perfect for snacking plain, but I also love them in this tuna salad recipe and other chicken salads. Plus, red grapes give a little sweetness to balance out the smokey flavor from the almonds.
Lucky for you, I made a video for this recipe! Check it out below and see how quickly the Veggie-Packed Greek Yogurt Tuna Salad comes together for a lunch, dinner, or snack anytime.
Other lunch ideas from Project Meal Plan:Print
Veggie-Packed Greek Yogurt Tuna Salad (No-Mayo!)
Full of tuna, chickpeas, almonds and greek yogurt for a high protein make-ahead lunch! – ProjectMealPlan.com
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- 2 stalks of celery, roughly chopped
- 1 cucumber, roughly chopped
- 1/2 red onion, diced
- 1 cup seedless red grapes, halved
- 1 cup Smokehouse Almonds, roughly chopped
- 1 can chickpeas (garbanzo beans), drained, rinsed, skins removed
- 14 ounces white albacore tuna, drained and flaked (two 7 ounce cans, or three 5 ounce cans will work)
- 1 cup plain greek yogurt (I use Fage full-fat but 2% will work)
- 2 tablespoons dijon mustard
- 1/2 lemon worth of lemon juice
- 1 and 1/2 teaspoons worcestershire sauce
- 1/4 teaspoon salt & pepper
- Whisk greek yogurt, worcestershire sauce, lemon juice, salt, and pepper in a small bowl until smooth.
- Combine remaining ingredients and greek yogurt mixture in a large bowl. Stir until well mixed.
- Eat in a tortilla, on a sandwich, or on lettuce wraps! Store sealed in the fridge for up to 4 days.
Inspired by Lightened-Up Chicken Salad from Gimme Some Oven.
- Serving Size: about 1 cup
- Calories: 326
- Sugar: 6g
- Fat: 17g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 29g
To make this recipe, I used:
Thank you so much for checking out the Veggie-Packed Greek Yogurt Tuna Salad (No-Mayo!) recipe! Be sure to use #projectmealplan on social media if you make this recipe! And follow me on Pinterest for meal inspiration every single day.