Last week I posted a picture of the healthy tuna salad I made for lunch on my Fitness & Feta Facebook Page.

Since then, I’ve gotten lots of emails asking me what I put in it!

Enough messages that my recipe is worth posting, just for you guys.  🙂

Healthy Tuna Salad

Recipe inspired by EatingWell, but not followed exactly!  The below is my creation and makes 2 servings.

Ingredients

• Quarter to a half can of chickpeas, rinsed and drained
• 1 can of tuna (drained), I used Bumblebee Solid White
• 1/2 of a tomato, chopped
• 1/2 cup spinach leaves, chopped
• 1 celery stick, chopped
• 1/4 cup red onion, chopped
• 1/4 cup fresh parsley
• 2 teaspoons capers
• 3/4 teaspoon fresh rosemary
• 1/4 cup lemon juice
• 2 tbsp extra virgin olive oil
• Freshly ground pepper

Directions

Mix it all together!!

Note – this recipe calls for no mayo and was still very yummy.  If you absolutely need to have that mayo, maybe try swapping it out for some plain Chobani yogurt.  That gives you the same kind of taste and consistency, but with less fat and calories, and more protein.

My tuna salad concoction could be enjoyed plain, on top of salad greens, in a pita, maybe even on some Wasa bread.  Lots of options!  When I enjoyed this for lunch last week, I ate it plain with an apple on the salad.  I felt full for several hours, which helped eliminate unnecessary snacking throughout the day.

Do you like tuna?  If so, what’s your favorite way to eat it?  How do you usually make tuna salad?

I’m off to enjoy the rest of my Sunday.  Anyone else have tomorrow off too?  Either way, make this for lunch this week and let me know how you like it!