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–+ servings
Linda S. Smith

Chickpea Tuna Salad

A quick and tasty Chickpea Tuna Salad that combines tuna, chickpeas, and fresh flavors, perfect for busy days.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Dinner, Lunch
Cuisine: Mediterranean
Calories: 465
Ingredients Method Nutrition Notes

Ingredients
  

Dressing
  • 2 Tbsp. mayonnaise or plain Greek yogurt Use Greek yogurt to reduce calories.
  • 2 Tbsp. extra-virgin olive oil Pick high-quality oil for flavor.
  • 1 Tbsp. fresh lemon juice Adjust to taste for brightness.
  • 1 tsp. Dijon mustard
  • 1/4 tsp. kosher salt Adjust based on your preference.
  • 1/4 tsp. black pepper Add more to taste.
  • A few dashes of hot sauce Optional for added heat.
Salad Base
  • 1 can (15-oz.) chickpeas Drain and rinse before using.
  • 1 can (5-oz.) tuna Packed in water, drained.
  • 3 Tbsp. finely chopped celery
  • 2 Tbsp. minced red onion
  • 2 Tbsp. finely chopped fresh dill
  • 1 Tbsp. roughly chopped capers, green olives, or relish Use capers for a briny flavor.

Method
 

Preparation
  1. Whisk together the mayonnaise (or Greek yogurt), extra-virgin olive oil, fresh lemon juice, Dijon mustard, kosher salt, black pepper, and a few dashes of hot sauce until the dressing is smooth and emulsified.
  2. Drain and rinse the chickpeas, then pat them dry with a clean kitchen towel.
  3. Optional: mash a portion of the chickpeas with a fork in a medium bowl for a creamier texture.
  4. Add the drained tuna, chopped celery, minced red onion, chopped capers (or olives/relish), and chopped dill to the bowl.
  5. Pour in the dressing and stir gently to combine.
Serving
  1. Serve in a sandwich or wrap, over arugula, or with whole-grain crackers.

Nutrition

Serving: 1gCalories: 465kcalCarbohydrates: 30gProtein: 22gFat: 24g

Notes

Best eaten within 48 hours for optimal texture. Avoid reheating as it may change the texture of the tuna and chickpeas.

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