Garbanzo Bean, Tuna and Onion Salad with Creamy Lemon Dressing

• 1/4 cup plain nonfat yogurt
• 3 tablespoons low-fat mayonnaise
• 1 1/2 tablespoons Dijon mustard
• 1 teaspoon grated lemon peel
• 1 6-ounce can solid white tuna in spring water, drained
• 2 tablespoons fresh lemon juice
• 1 15- to 16-ounce can garbanzo beans (chickpeas), rinsed, drained
• 1 cup chopped sweet onion (such as Maui)
• 1 cup chopped celery
• 1 cup cherry tomatoes, halved
• 1/2 cup chopped fresh Italian parsley

1. Whisk yogurt, mayonnaise, mustard and lemon peel in small bowl to blend.
2. Toss tuna with lemon juice in large bowl.
3. Add garbanzo beans, onion, celery, tomatoes, parsley and yogurt dressing to bowl.
4. Toss to blend.
5. Season salad to taste with salt and pepper.
6. (Can be prepared 6 hours ahead.
7. Cover and chill.)

nonfat yogurt, lowfat mayonnaise, mustard, solid white tuna, lemon juice, garbanzo beans, sweet onion, celery, cherry tomatoes, fresh italian parsley

Taken from www.epicurious.com/recipes/food/views/garbanzo-bean-tuna-and-onion-salad-with-creamy-lemon-dressing-101961 (may not work)