Ingredients
• 2 stalks of celery, roughly chopped
• 1 cucumber, roughly chopped
• ½ red onion, diced
• 1 cup seedless red grapes, halved
• 1 cup Smokehouse almonds, roughly chopped
• 1 can chickpeas (garbanzo beans), drained, rinsed, skins removed
• 14 ounces white albacore tuna, drained and flaked (two 7-ounce cans, or three 5-ounce cans will work)
• 1 cup plain Greek yogurt
• ½ lemon worth of lemon juice
• 1 ½ teaspoons Worcestershire sauce
• ¼ teaspoon salt and pepper
Instructions
1. Whisk Greek yogurt, Worcestershire sauce, lemon juice, salt, and pepper in a small bowl until smooth.
2. Combine remaining ingredients and Greek yogurt mixture in a large bowl. Stir until well mixed.
3. Eat in a tortilla, on a sandwich, or on lettuce wraps! Store sealed in the fridge for up to four days.
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