Chickpea Tuna Salad
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We love this chickpea tuna salad! The marriage of creamy legumes and flaky tuna—blended in a light yet flavorful mix of Greek yogurt, Dijon, fresh dill, and crisp veggies—makes a really delicious lunch you can prep and pair with greens or grains to stay satisfied all day. It’s also a great menu item for hosting daytime gatherings!
This salad is so, so delicious that it’s almost hard to believe how good for us it is. It has a mix of healthy protein and fats from both tuna and chickpeas—both convenient to work with in shelf-stable forms—and the delightful crisp of colorful red onion and celery. The dressing is flavorful, lightly creamy, and easy to make, relying on Greek yogurt’s signature tang.
My number one favorite way to enjoy this tuna salad with chickpeas is plain in a bowl with crackers and baby carrots. It’s the perfect combination! We also love it in sandwiches or over a bed of mixed baby greens.
Add this to your lunch rotation alongside my favorite Jennifer Aniston salad and this cranberry pecan chicken combo. Lunch is looking good!
Why You’ll Love This Chickpea Tuna Salad
- Quick and easy to make from convenient ingredients
- Ready in about 15 minutes
- Packed with a mix of seafood and plant-based protein—and fiber!
- Crisp veggies perfectly complement the creamy dressing and flaky tuna
- Flavorful homemade dressing from everyday staples
Ingredient Notes
Use it All
Don’t let the rest of your dill go to waste—it’s also dreamy in this homemade Greek salad dressing, a white bean tomato cucumber salad, or topping this delicious creamy smoked salmon pasta.
Sustainable Shopping
For the most sustainable tuna, look for cans labeled “pole-and-line caught.” Why? Pole-and-line fishing catches each fish individually, dramatically reducing the risk of bycatch, which is catching unwanted and possibly endangered species such as sharks or turtles.
One Bowl, 15 Minutes
To keep this as fast and simple as possible—one bowl is always appreciated in this house—just whisk together the dressing ingredients in the bottom of a large bowl.
Add the chickpeas and optionally mash a few of them against the side of the bowl with a fork. The more chickpeas you smash, the creamier the overall texture of your tuna salad will be. I usually smash 3-4 forkfuls, then leave the rest intact.
Add the remaining ingredients: tuna, celery, onion, dill, and relish. Stir well and you’re done!
Tuna Salad Serving Ideas
- With crackers and carrots. Something about this crunchy + creamy combination is super satisfying! We especially love it with Triscuits or whole grain pita chips.
- As a sandwich. Pile this tuna chickpea salad into your favorite sandwich bread (or tortilla or pita!) for a quick and tasty lunch.
- Over salad greens. Lay a bed of mixed baby greens or arugula on a plate then top with the tuna salad and any other extras you like.
Make Ahead and Storage Tips
- To Make Ahead: Add everything except the celery and red onions to a bowl and store in the refrigerator for up to 24 hours. Stir in veggies and an extra pop of fresh lemon juice, then serve cold.
- To Store: Leftover chickpea tuna salad keeps in an airtight storage container in the fridge for up to 3 days.
More Chickpea Recipes
- Greek Chickpea Salad
- Crisp Chickpea Tacos with Sunset Slaw
- Chickpea Quinoa Salad
- Italian Chickpea Soup
- Tuscan Chickpea Stew
- Chickpea Cucumber Salad
Chickpea Tuna Salad
Ingredients
- 2 Tablespoons plain Greek yogurt
- 2 Tablespoons extra-virgin olive oil
- 1-2 Tablespoons fresh lemon juice from ½ medium lemon
- 1 teaspoon Dijon mustard
- ½ teaspoon kosher salt
- 1 (15 ounce) can chickpeas drained and rinsed
- 2 (5 ounce) cans tuna drained, see note
- 4 stalks celery finely chopped
- ¼ medium red onion finely chopped
- 2 Tablespoons minced fresh dill
- 2 Tablespoons relish or more to taste
Instructions
- To a large bowl, add the Greek yogurt, olive oil, lemon juice, Dijon, and salt. Whisk well to combine into an even dressing.2 Tablespoons plain Greek yogurt, 2 Tablespoons extra-virgin olive oil, 1-2 Tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, ½ teaspoon kosher salt
- Add chickpeas to the dressing and stir well. As an option, you can smash some of the chickpeas against the side of the bowl—the more you smash, the creamier the overall texture of the overall salad will be.1 (15 ounce) can chickpeas
- Add the drained tuna, celery, onion, dill, and relish. Stir again to combine. Sample and season with more salt and lemon juice to taste. Serve with crackers and baby carrots or more celery sticks, in a sandwich or wrap, or over a bed of greens. Enjoy!2 (5 ounce) cans tuna, 4 stalks celery, ¼ medium red onion, 2 Tablespoons minced fresh dill, 2 Tablespoons relish
Notes
- Tuna: Use skipjack, albacore, or any kind that you like. I tend to prefer water-packed but it does not make a huge difference in the taste or texture here in my opinion. For the most sustainable option, look for tuna labeled “pole-and-line caught.” Pole-and-line fishing catches each fish individually, dramatically reducing the risk of bycatch, which is catching unwanted and possibly endangered species such as sharks or turtles.
- Relish: Even if you’re not a big fan of relish, you may like the smidge of tang it adds here in a small amount. If you’re really not into it, though, omit or substitute with chopped green olives.
- Dill: Don’t let the rest of your dill go to waste—it’s also dreamy in this homemade Greek salad dressing, a white bean tomato cucumber salad, or topping this delicious creamy smoked salmon pasta.
- Storage: This keeps well in the fridge for up to 3 days.
- Make Ahead: Add everything except the celery and red onions to a bowl and store in the refrigerator for up to 24 hours. Stir in veggies and an extra pop of fresh lemon juice, then serve cold.
- Recipe: Lightly adapted from Dishing Out Health.
A favorite lunch in this house! We are making it yet again right now and so excited to have a healthy lunch ready to go. Hope you enjoy it as much as we do!