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!).
Jump to Recipe · Jump to Video
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.
How to make the Greek Yogurt Tuna Salad (1 min):
Other lunch ideas from Project Meal Plan:
Print
Veggie-Packed Greek Yogurt Tuna Salad (No-Mayo!)
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings 1x
Description
Full of tuna, chickpeas, almonds and greek yogurt for a high protein make-ahead lunch! – ProjectMealPlan.com
Ingredients
- 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
Instructions
- 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.
Nutrition
- 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.
– Danielle
Disclaimer: Some of the links on this page are for affiliated products on Amazon. If you are planning to make any purchases, please start your Amazon shopping here on Project Meal Plan! We’ll get a small commission at no extra cost to you. I truly appreciate your support! For more information, please see our Full Disclosure & Privacy Policy.
Disclaimer: Project Meal Plan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. For more information, please see our Full Disclosure & Privacy Policy.
Hey, I'm Danielle. I made Project Meal Plan because being prepared and saving time are my favorite things. It doesn't hurt that I LOVE cooking and photography too. 
Lovely recipe if it weren’t for the 2 TABLEspoons of mustard. I did think that would be too much so I put a lot less in it (about 1 tablespoon, so about half) and it was still way too mustardy and had to put quite a bit of mayo in it to counterbalance the mustard. I will try this recipe again with no mustard because i think it will be much nicer.
★★