---
title: "Chickpea Tuna-Salmon Salad!"
entity: "blog"
canonical_url: "https://www.drgri.com/blog/chickpea-tuna-salmon-salad"
markdown_url: "https://www.drgri.com/llms/blog/chickpea-tuna-salmon-salad"
lastmod: "2024-03-03T05:00:00.000Z"
---

This is a great lunch recipe rich in protein and fibre to keep your energy up and afternoon cravings at bay. You can serve on its own, over mixed greens, or with raw veggies or crackers on the side!

Ingredients:

- 15 oz can of chickpeas, drained and rinsed
- 6 oz (170g) can of tuna, drained
- 6 oz (170g) can of salmon, drained
- 1 cup cucumber, peeled and diced
- 1 cup celery, diced
- 3 tbsp olive oil
- Juice of half a lemon
- 1/4 cup loosely packed fresh dill (or 2 teaspoons of dried dill)
- Salt and pepper to taste
Directions:

- In a medium bowl, combine chickpeas, tuna, salmon, cucumber, and celery. 
- In another bowl, mix olive oil, lemon juice, dill, salt and pepper. Pour over chickpea mixture and serve chilled or at room temperature.
Note: Fresh dill freezes well by placing it in a freezer bag or jar. The fresh flavour keeps for months, and is a nice alternative to using dried dill!

Disclaimer: The information provided on this blog is for educational and informational purposes only and is not intended as medical advice. Always consult with a qualified healthcare professional before making any changes to your health regimen. The content shared here is based on the author’s research and personal experiences, and individual results may vary. The author and blog are not responsible for any adverse effects or consequences resulting from the use of any suggestions, preparations, or procedures discussed on this site.