Ingredients:
- 1 can of American tuna, drained
- 1 cup cooked chickpeas (canned and drained or cooked from dry)
- 2 hard-boiled eggs, halved or chopped
- 1/4 cup finely chopped red onion
- 1/4 cup diced pickles (dill or sweet, depending on your preference)
- 1/2 cup shredded red cabbage
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions:
-
Prepare Ingredients:
- In a large mixing bowl, combine the drained tuna, cooked chickpeas, chopped hard-boiled eggs, red onion, pickles, and shredded red cabbage.
-
Make Dressing:
- In a small bowl, whisk together the mayonnaise and Dijon mustard until well combined.
-
Combine and Season:
- Pour the dressing over the tuna mixture and gently toss until everything is evenly coated. Season with salt and pepper to taste.
-
Chill:
- Refrigerate the tuna salad for at least 30 minutes to allow the flavors to meld.
-
Serve:
- Once chilled, give the salad a final gentle toss and transfer it to a serving bowl or plate.
-
Garnish:
- Garnish with fresh parsley if desired.
This tuna salad is versatile and can be served in various ways—on a bed of greens, as a sandwich filling, or with whole-grain crackers. Feel free to adjust the ingredient quantities to suit your taste preferences. Enjoy your delicious and protein-packed tuna salad!