Chickpea, Tuna and Onion Salad with Creamy Lemon Dressing

Salads, Salads.
Dijon mustard and lemon peel give the dressing lots of zip. This salad can also be spooned into pita halves.

Chickpea, Tuna and Onion Salad with Creamy Lemon Dressing

Ingredients

Quantity Ingredients
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

Directions

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

Source: www.epicurious.com