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Veggie-Packed Greek Yogurt Tuna Salad (No-Mayo!) recipe - Full of tuna, chickpeas, and greek yogurt for a high protein make-ahead lunch! - ProjectMealPlan.com

Veggie-Packed Greek Yogurt Tuna Salad (No-Mayo!)

  • Author: Danielle
  • 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

Scale
  • 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

  1. Whisk greek yogurt, worcestershire sauce, lemon juice, salt, and pepper in a small bowl until smooth.
  2. Combine remaining ingredients and greek yogurt mixture in a large bowl. Stir until well mixed.
  3. Eat in a tortilla, on a sandwich, or on lettuce wraps! Store sealed in the fridge for up to 4 days.

Notes

Inspired by Lightened-Up Chicken Salad from Gimme Some Oven.

Update: Video added on 4/18/17.


Nutrition

  • Serving Size: about 1 cup
  • Calories: 326
  • Sugar: 6g
  • Fat: 17g
  • Carbohydrates: 18g
  • Fiber: 5g
  • Protein: 29g
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