Queensland Diamond Cove Cook’s Corner – Veggie-Packed Greek Yogurt Tuna Salad

Queensland cn

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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