Greek Yogurt Tuna Salad (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 can (340g) chunk light tuna in water, drained
02 - 1 can (425g) chickpeas, drained and rinsed
03 - 120g non-fat plain Greek yogurt
04 - 1 tablespoon fresh lemon juice
05 - ¼ teaspoon salt
06 - ⅛ teaspoon ground black pepper
07 - ¼ teaspoon ground paprika
08 - ¼ cup fresh dill, rinsed and destemmed

# Instructions:

01 - Place tuna, chickpeas, Greek yogurt, lemon juice, salt, pepper, paprika, and dill into a medium mixing bowl.
02 - Gently fold all ingredients together until evenly combined, being careful not to break up the tuna chunks too much.
03 - Serve immediately on toast, with crackers, or as a filling for sandwiches.

# Notes:

01 - This protein-rich salad keeps well in the refrigerator for up to 3 days in an airtight container.
02 - For best flavor, allow the salad to chill for at least 30 minutes before serving.

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