Dijon mustard and lemon peel give the dressing lots of zip. This salad can also be spooned into pita halves.
Recipe information
Yield
Serves 4
Ingredients
1/4 cup plain nonfat yogurt
3 tablespoons low-fat mayonnaise
1 1/2 tablespoons Dijon mustard
1 teaspoon grated lemon peel
1 6-ounce can solid white tuna in spring water, drained
2 tablespoons fresh lemon juice
1 15- to 16-ounce can garbanzo beans (chickpeas), rinsed, drained
1 cup chopped sweet onion (such as Maui)
1 cup chopped celery
1 cup cherry tomatoes, halved
1/2 cup chopped fresh Italian parsley
Preparation
Step 1
Whisk yogurt, mayonnaise, mustard and lemon peel in small bowl to blend.
Step 2
Toss tuna with lemon juice in large bowl. Add garbanzo beans, 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.)
Nutrition Per Serving
Per serving: calories
201; total fat
4 g; saturated fat
0.5 g; cholesterol
16 mg.
#### Nutritional analysis provided by Bon Appétit
