Garbanzo Salmon And Onion Salad With Creamy Lemon Dressing Recipes

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GARBANZO BEAN, TUNA AND ONION SALAD WITH CREAMY LEMON DRESSING



Garbanzo Bean, Tuna and Onion Salad with Creamy Lemon Dressing image

Categories     Salad     Onion     No-Cook     Low Fat     Yogurt     High Fiber     Tuna     Chickpea     Summer     Healthy     Bon Appétit

Yield Serves 4

Number Of Ingredients 11

1/4 cup plain nonfat yogurt
3 tablespoons low-fat mayonnaise
1 1/2 tablespoons Dijon mustard
1 teaspoon grated lemon peel
1 6-ounce can solid white tuna in spring water, drained
2 tablespoons fresh lemon juice
1 15- to 16-ounce can garbanzo beans (chickpeas), rinsed, drained
1 cup chopped sweet onion (such as Maui)
1 cup chopped celery
1 cup cherry tomatoes, halved
1/2 cup chopped fresh Italian parsley

Steps:

  • Whisk yogurt, mayonnaise, mustard and lemon peel in small bowl to blend.
  • Toss tuna with lemon juice in large bowl. Add garbanzo beans, onion, celery, tomatoes, parsley and yogurt dressing to bowl. Toss to blend. Season salad to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill.)

GARBANZO BEAN SALAD WITH TUNA AND CREAMY LEMON DRESSING



Garbanzo Bean Salad With Tuna and Creamy Lemon Dressing image

Make and share this Garbanzo Bean Salad With Tuna and Creamy Lemon Dressing recipe from Food.com.

Provided by Loadedpbj

Categories     Tuna

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 cup low-fat plain yogurt
4 tablespoons low-fat mayonnaise
1 1/2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 head chopped romaine lettuce
1 (6 ounce) can tuna in water (drained)
1 (15 ounce) can garbanzo beans
1 cup chopped spring onion
1 cup chopped celery
1 cup halved cherry tomatoes
1/2 cup chopped fresh parsley
salt
fresh ground black pepper

Steps:

  • Whisk together yogurt, mayo, mustard, lemon juice and zest in a small bowl to blend.
  • In a large bowl add lettuce, beans, tuna, onions, celery, tomatoes and parsley.
  • Pour the dressing over the salad.
  • Season salad to taste with salt and pepper.
  • Toss to blend.
  • The lettuce can also be substituted for 4 cups of cooked pasta (the spiral kind works best I think).
  • Or just leave out the lettuce completely, cut the yogurt in half and use the salad as a pita filling.

Nutrition Facts : Calories 268.2, Fat 3.7, SaturatedFat 0.8, Cholesterol 20, Sodium 609.8, Carbohydrate 40.7, Fiber 10, Sugar 10.1, Protein 20.5

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