This Veggie-Packed Greek Yogurt Tuna Salad is full of veggies, chickpeas, greek yogurt, a little dijon, and smoky almonds! Perfect to slather on a tortilla, sandwich thin, or lettuce wrap. Make-ahead for an easy cold lunch meal prep!
Written in 2017:
Quick update on the pantry challenge: I spent another $16 on produce and milk at the store yesterday, which brings my April grocery tab to about $36. However, we’ve been eating eggs like crazy and I’ll have to make a trip to Costco for more (and some non-food related items of course). I don’t know how anyone can afford eggs from anywhere else.
Our mini-vacation trip was awesome and full of mouth-watering food (breakfast buffet with sushi!?), but I was excited to get home and flex my recipe-creating brain.
I’d previously tested out this tuna salad with success, so I decided to go for it. Our pantry had the necessary chickpeas, tuna, and almonds plus all the condiments and spices. Next week might be a bit more of a challenge to find a share-worthy recipe from only what we have… but I can do it!
Tips for making this Veggie-Packed Greek Yogurt Tuna Salad
- I like to use two whole cans of wild line-caught Solid White Albacore Tuna from Costco. These cans are 7 ounces each, so perhaps three of the smaller cans would be necessary.
- Another requirement: these Blue Diamond Smokehouse Almonds – THE BEST flavor of almonds in existence. They’re perfect for snacking plain, but I also love them in this tuna salad recipe and other chicken salads. Plus, red grapes give a little sweetness to balance out the smoky flavor from the almonds.
- I love dijon mustard. So I added 2 tablespoons to this recipe – sounds like that’s a little too much for some people. I updated the recipe to add only 1 tablespoon of mustard. Feel free to add more if you want!
Store leftovers in an airtight container in the fridge for up to 4 days. Portion into individual containers for meal prep or keep in one large container.
Want to Save this recipe for later?
Did you make this? I want to see how it turned out! Tag me in your social media post @projectmealplan and use #projectmealplan when you share!
Print
Veggie-Packed Greek Yogurt Tuna Salad (No-Mayo!)
This Veggie-Packed Greek Yogurt Tuna Salad is full of veggies, chickpeas, greek yogurt, a little dijon, and smoky almonds! Perfect to slather on a tortilla, sandwich thin, or lettuce wrap. Make-ahead for an easy cold lunch meal prep!
- Total Time10 minutes
- Yield6 servings 1x
Ingredients
- 2 stalks of celery, roughly chopped
- 1 cucumber, roughly chopped
- 1/2 red onion, diced
- 1 cup seedless red grapes, halved
- 1 cup Smokehouse Almonds, roughly chopped
- 1 can chickpeas (garbanzo beans), drained, rinsed, skins removed
- 14 ounces white albacore tuna, drained and flaked (two 7 ounce cans, or three 5 ounce cans will work)
- 1 cup plain greek yogurt (I use Fage full-fat but 2% will work)
- 1 tablespoon dijon mustard
- 1/2 lemon worth of lemon juice
- 1 + 1/2 teaspoons worcestershire sauce
- 1/4 teaspoon salt & fresh ground black pepper
Instructions
- Make the sauce: Whisk greek yogurt, worcestershire sauce, lemon juice, salt, and pepper in a small bowl until smooth.
- Put it together: Combine remaining ingredients and greek yogurt mixture in a large bowl. Stir until well mixed.
- Serve and store: Serve in a tortilla, on a sandwich, or on lettuce wraps! Store in an airtight container in the fridge for up to 4 days.
Notes
Inspired by Lightened-Up Chicken Salad from Gimme Some Oven. Nutrition information estimated with My Fitness Pal.
Update: Video added on 4/18/17 (this was one of my first videos ever!).
Update: Recipe adjusted based on reader feedback. Mustard reduced from 2 TB to 1 TB.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Main Dish
- Method: No Heat
Nutrition
- Serving Size: about 1 cup
- Calories: 326
- Sugar: 6g
- Fat: 17g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 29g
Did You Make This?
I love seeing what you made! Leave a review below, and be sure to tag me at @ProjectMealPlan when you share a photo!
Lovely recipe if it weren’t for the 2 TABLEspoons of mustard. I did think that would be too much so I put a lot less in it (about 1 tablespoon, so about half) and it was still way too mustardy and had to put quite a bit of mayo in it to counterbalance the mustard. I will try this recipe again with no mustard because i think it will be much nicer.
AMAZING. I love the greek yoghurt in there. I made a bunch for my lunch this week 🙂
Thank you Stella!! So glad you loved this! Haven’t made it in forever and you reminded me I need to make some soon. Thank you so much for your review and rating! -Danielle
This was delicious. I would have never thought to put those ingredients together. It was 95 degrees today and my husband wanted something cold to eat. He loved it. I used 1/2 the mustard requested and added a little mayo. Amazing. Will make again. And it will make a nice party dip with crackers. We ate it on pita bread.
Serving with pita bread is such a good idea, I’m so glad you both loved it! Thank you so much for this awesome review – I appreciate it so much! -Danielle