|1/4 cup||plain nonfat yogurt|
|3 tbsp||low-fat mayonnaise|
|1 1/2 tbsp||Dijon mustard|
|1 tsp||grated lemon peel|
|1||6-ounce can solid white tuna in spring water, drained|
|2 tbsp||fresh lemon juice|
|1||15 to 16-ounce can chickpeas, rinsed, drained|
|1 cup||chopped sweet onion|
|1 cup||chopped celery|
|1 cup||cherry tomatoes, halved|
|1/2 cup||chopped fresh Italian parsley|
In a small bowl, whisk yogurt, mayonnaise, mustard and lemon peel.
In a large bowl, toss tuna with lemon juice. Add chickpeas, 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.
Makes 4 servings.
Nutritional Information per serving: 201 calories, 4 g total fat, 0.5 g saturated fat, 16 mg cholesterol