Italian Tuna Salad with Chickpea & Olives
1
Points® value
Total Time
10 min
Prep
10 min
Serves
4
Difficulty
Easy
Serve this mustardy chickpea and tuna salad over an herby green mix or on top of celery that is sliced thinly on the bias. We use green Sicilian Castelvetrano olives but you can swap in your favorite olive variety (sold in brine, not oil). Grate the garlic on a rasp grater or zester for a quick and easy way to finely mince it—just watch your fingers. The flavors of this salad deepen as it sits so make it a few hours ahead if possible.
Ingredients
Shallot
1 small, finely chopped (about 3 tbsp)
Garlic clove
1 clove(s), finely grated
Dijon mustard
1 Tbsp
Olive juice
1 Tbsp, or olive brine
Olive oil
2 tsp
Lemon
1 item(s), large, zested and juiced
Kosher salt
½ tsp
Black pepper
⅛ tsp, freshly ground
Canned chunk white tuna in water
5 oz, drained
Canned chickpeas (garbanzo beans)
15 oz, rinsed and drained
Sliced pitted green olives
3 Tbsp, such as Castelvetrano olives
Chives
1 Tbsp, thinly sliced (for garnish)
