50 ml plain yogurt 1/4 cup
45 ml mayonnaise 3 tbsp
15 ml dijon mustard 1 tbsp
5 ml lemon peel, grated 1 tsp
170 g can solid white tuna in spring water, drained 6 oz
25 ml fresh lemon juice 2 tbsp
500 ml chickpeas, rinsed & drained 2 cup
250 ml onion, chopped 1 cup
250 ml celery, chopped 1 cup
250 ml tomatoes, chopped 1 cup
125 ml fresh parsley, chopped 1/2 cup
Whisk yogurt, mayonnaise, mustard and lemon peel in small bowl to blend. Toss tuna with lemon juice in large bowl. Add chickpeas, onion, celery, tomatoes, parsley and lemon dressing. Toss to blend. Season salad to taste with salt and pepper.
Serves 4