Lemon Tahini Chickpea Tuna Salad

New quick and easy lunch idea coming your way! 

This zesty chickpea tuna salad has been on repeat here in our house lately and for good reason — it’s full of protein, quick and easy to make, and bursting with fresh and vibrant flavors. Just start with a simple base of canned tuna and hearty chickpeas, add in some fresh crisp cucumber, red onions and dill, toss in your favorite toasted nuts, and round things out with a sprinkling of tangy feta cheese. Then whip up a quick batch of lemon-tahini dressing, which brings everything together with its zippy, nutty flavors. It’s one of those salads that tastes refreshingly light and bright, while still being hearty enough to power you through the day.

Serve it up with your favorite sourdough or multigrain bread, pile it into lettuce cups, wrap it in a high-protein tortilla, serve it with pita chips for dipping, or just grab a fork and bowl and dive on in. However you serve it, I think you’re going to love this tuna salad!

• 1 (15-ounce) can chickpeas, rinsed and drained
• 2 (5-ounce) cans tuna packed in olive oil, drained
• 8 ounces English or Persian cucumbers, finely-chopped
• 1/3 cup crumbled feta cheese
• 1/2 cup finely-chopped red onion
• 1/3 cup toasted pine nuts or sliced almonds
• 2 tablespoons chopped fresh dill

• 3 tablespoons tahini (plus 3 tablespoons water)
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• 1/4 teaspoon ground cumin
• 1/4 teaspoon fine sea salt salt plus a few twists of black pepper
• zest and juice of 1 lemon (~2 to 3 tablespoons juice)