Tuna, Chickpeas and Broccoli Salad

By Martha Rose Shulman

Tuna, Chickpeas and Broccoli Salad
Andrew Scrivani for The New York Times
Total Time
10 minutes
Rating
5(169)
Comments
Read comments

This recipe is inspired by a common Italian combination, tuna and beans. It’s a salad that keeps well in the refrigerator and one that’s great to have on hand during the week. The broccoli will not retain its pretty green color once in contact with the acid in the dressing, so for best results keep the broccoli separate, along with a tablespoon of the dressing. Just before you want to eat, toss in the broccoli and extra dressing; or eat the broccoli separately with the dressing.

Featured in: Recipes for Health: Lunches to Take to Work

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:2½ servings.
  • 1can water-packed light tuna, drained
  • ½can chickpeas, (⅓ cup) drained and rinsed
  • 1stalk celery, cut in small (¼-inch) dice
  • ½red bell pepper, cut in small (¼-inch) dice
  • 2tablespoons chopped fresh parsley (optional)
  • 1tablespoon chopped fresh chives (optional)
  • 1broccoli crown, steamed for 4 to 5 minutes and broken into florets
  • 1½tablespoons fresh lemon juice
  • ½tablespoon vinegar (red wine, sherry or white wine)
  • Salt to taste
  • 1teaspoon Dijon mustard
  • 1tablespoon extra virgin olive oil
  • ¼cup plain low-fat yogurt
Ingredient Substitution Guide
Nutritional analysis per serving (2.5 servings)

272 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 28 grams carbohydrates; 8 grams dietary fiber; 8 grams sugars; 22 grams protein; 697 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    In a medium bowl, mix together the tuna, chickpeas, celery, bell pepper, parsley and chives. Keep the broccoli separate.

  2. Step 2

    In a small bowl or measuring cup, mix together the lemon juice, vinegar, salt, and Dijon mustard. Whisk in the olive oil and yogurt, and toss with the tuna and chickpea mixture. Refrigerate in a bowl or in containers until ready to take to work or eat. Add the broccoli just before serving.

Tip
  • Advance preparation: This keeps for 3 or 4 days in the refrigerator.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
169 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Pegeen

I used mayonnaise and sour cream instead of yogurt, delicious

wsrgrs

Made it exactly as written, even the chives and parsley, and it just was not a hit. Needed more umami-rich flavorings. Next time would nix the yogurt. Maybe go in a toasted sesame/soy sauce/rice vinegar direction.

Carol S.

After reading the comments I added: small diced red onion, cherry tomato halves, mayo and not yogurt, roasted broccoli (salt.pepper and olive oil), more salt and pepper, walnut pieces and dried tarragon. Did not have bell pepper so did not use; did use whole can of garbanzos. No chives, no parsley. All I know is, it was delicious.

Bizdevlady

I made this in the aftermath of Hurricane Helene as most of the ingredients were in my pantry. In place of the pepper I added halves of cherry tomatoes. I had some nicoise dressing left from a few days ago and used that. I thought it needed more salt than called for and added a couple of twists of pepper. The broccoli and tomatoes add lovely color and the salad was perfect. Now in my permanent collection!

julie

Sooooooo good!!!! Made as written but used vegan mayo. Definitely on regular rotation. It is basically a very veggie forward of a tuna salad.

Private comments are only visible to you.

or to save this recipe.