Buffalo Chickpea Tuna Salad
Rated 3.3 stars by 30 users
Category
Lunch
Servings
2
Prep Time
15 minutes
Calories
624
Elevate the typical tuna salad with this fresh, feisty recipe featuring our no-dairy Buffalo Sauce and Mayo made with avocado oil. Top with sliced avocado to tame the heat of this easy-to-make salad.
Author:
Ingredients
8 butter lettuce leaves
1 avocado, sliced
1 can tuna in water, drained
-
4 Tbsp Primal Kitchen Mayo
½ small red onion, diced
½ cup cooked chickpeas
1 small tomato, sliced
-
2-4 Tbsp Primal Kitchen Original Buffalo Sauce
2 tsp everything bagel seasoning
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ALTERNATE INGREDIENTS
Directions
Arrange butter lettuce on 2 serving plates. Top with avocado slices.
In a bowl, combine tuna, mayo, and onion. Mix well, then add in chickpeas and stir just until combined.
Scoop half the tuna mixture onto each serving plate. Top with sliced tomato, then drizzle with buffalo sauce to taste. Sprinkle with bagel seasoning and serve immediately.
Recipe Note
- Tip: Heat up your chickpeas before adding them to your salad for a little warmth in every bite.
- Nutrition information calculated using Cronometer.
Nutrition
- Serving Size
- 1 serving
- Calories per serving
- 624
- Carbs
- 22 grams
- Fat
- 38 grams
- Protein
- 42 grams
Tuna salad is a classic for a good reason. Not only is it flavorful and easy to make, tuna fish is also rich in protein and contains omega-3 fatty acids essential to the body. While the traditional tuna-mayo-celery trio is delicious, you can add even more flavor (and nutrients) with chickpeas. Also known as garbanzo beans, they are gluten-free and a great way to add a little crunch to your salad.
Toss the whole thing in your favorite Primal Kitchen Buffalo Sauce and you have a savory salad that works equally well atop fresh lettuce leaves or grain-free bread. Store any leftover tuna salad separately from other ingredients. Our Buffalo tuna salad is good for 3-5 days if stored in a sealed container in the refrigerator.
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