This chickpea and tuna salad is just as good as a filling for pita pockets as it is served on a plate and eaten with a fork.
1 540-mL can chickpeas, rinsed and drained
1 170-g can solid or chunk tuna, drained
1/2 medium red onion, chopped
1 cup chopped celery, (2 to 3 stalks)
1 cup cherry tomatoes, halved
1/2 cup chopped parsley
1/4 cup plain yogurt
1/4 cup mayonnaise
1 tbsp Dijon mustard
1 tbsp lemon juice
1 tsp grated lemon zest
1/2 tsp salt
1/4 tsp black pepper
In a large bowl, have your child (gently) combine the chickpeas, tuna, onion, celery, cherry tomatoes and parsley. Don't smush up the tuna chunks too much - they should be clearly visible to the naked eye.
In a small bowl, stir together the yogurt, mayonnaise, mustard, lemon juice, lemon zest, salt and pepper. Combine with the tuna-chickpea mixture, and toss until mixed. Devour immediately or refrigerate, covered, for as long as overnight before serving.
Chick Chick Variation: Not a tuna-loving family? Make this salad with 1 cup (250 mL) diced cooked chicken instead.
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