Chickpea Tuna Salad
This 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. It's also a great menu item for hosting daytime gatherings!
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
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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.