Tuna, Chickpeas and Broccoli Salad

By Martha Rose Shulman

Published January 22, 2012

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
10 minutes
Rating
5(177)
Comments
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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.

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Ingredients

Yield:2½ servings.

  • 1 can water-packed light tuna, drained

  • ½ can chickpeas, (⅓ cup) drained and rinsed

  • 1 stalk celery, cut in small (¼-inch) dice

  • ½ red bell pepper, cut in small (¼-inch) dice

  • 2 tablespoons chopped fresh parsley (optional)

  • 1 tablespoon chopped fresh chives (optional)

  • 1 broccoli crown, steamed for 4 to 5 minutes and broken into florets

  • 1 ½ tablespoons fresh lemon juice

  • ½ tablespoon vinegar (red wine, sherry or white wine)

  • Salt to taste

  • 1 teaspoon Dijon mustard

  • 1 tablespoon extra virgin olive oil

  • ¼ cup plain low-fat yogurt

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

27 grams carbs; 49 milligrams cholesterol; 323 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 11 grams fat; 8 grams fiber; 836 milligrams sodium; 34 grams protein; 7 grams sugar

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.

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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.

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Ratings

5 out of 5
177 user ratings
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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.

Tina

Yield: 2½ servings. 😄

Stephanie H

I took others’ suggestions and made additional mods. I swapped in some Asian flavors (ponzu sauce instead of lemon, soy sauce instead of vinegar) and I used a mixture of half and half sour cream and mayo instead of yogurt. Turned out great! Obviously not as healthy this way though haha

Katy

Used the whole can of chickpeas and roasted the broccoli as another reviewer suggested. Everything as written. Delicious! Will definitely make this again.

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