After making tuna salad for the millionth time, I decided to look for another option and came across this great recipe. It’s filling, but not too heavy and is packed full of flavor. It comes together quickly and it’s great as a lettuce wrap filling or with crackers or on a sandwich.

Ingredients

• 1 (15-ounce) can no-salt-added chickpeas, rinsed
• 2 (5-ounce) can no-salt-added tuna in water, drained and flaked
• ½ cup plain Greek-style yogurt
• 5 Tbsp mayonnaise
• 1 medium stalk celery, thinly sliced
• ⅓ cup chopped scallions, green onion, or chives
• ¼ cup rinsed, drained capers
• 2½ Tbsp lemon juice
• 2 Tbsp no-salt-added everything bagel seasoning
• ½ tsp ground pepper
• ¼ tsp plus ⅛ tsp salt
• 16 leaves butter lettuce, living lettuce, or other preferred lettuce

Directions

1. Place rinsed chickpeas in a large bowl. Mash with a fork until some are completely smooth but most remain chunky. Add flaked drained tuna; stir to combine.
2. Add yogurt, mayonnaise, sliced celery, scallions, capers, lemon juice, everything bagel seasoning, pepper, and salt. Mix until evenly combined.
3. Divide the salad evenly among 16 lettuce leaves (about ¼ cup each), using about 3 to 4 leaves per serving. Serve and enjoy!