This post may contain affiliate links. Please read our disclosure policy.
Enjoy this 10 Minute Chickpea Tuna Salad for a healthy, make-ahead lunch or satisfying snack. Easy to make and rich in protein, this tuna and chickpea salad will bring freshness and variety to weekday meals.
Table of Contents
Why You’ll Love this Chickpea Tuna Salad
Meet my new go-to lunch! This simple salad leans on pantry staples such as chickpeas and canned tuna for a speedy weekday meal.
Chickpeas are super affordable, high in protein and fiber, and an ideal choice for meal prep lunches because of how long they keep. (They’re also the star of my reader-favorite Greek Chickpea Soup.)
The pantry ingredients are tied together with a light, lemony dressing and fresh herbs for brightness and crave-worthy flavor.
I love adding chopped red onion and dill, however the add-ins are super versatile. You can also add red bell pepper, chives, and/or celery for crunch.
Thanks to its high-protein ingredients, this salad is filling enough to stand on its own for a lunch you’ll look forward to all morning.
And just like my Mango Quinoa Salad, it lasts for 3 days refrigerated, meaning you prep it today, and enjoy leftovers on repeat.
The Ingredients
- Chickpeas: Rich in protein and fiber, plus super affordable, chickpeas are a star in this salad. You can choose to peel off the loose “skin” surrounding the chickpeas, if desired, however I don’t mind leaving them on. (If you’re a chickpea-lover like me, check out my Chickpea Meatballs, too.)
- Tuna: When purchasing canned tuna, look for the words “pole-and-line caught” on the label for the more sustainably-caught fish. You can either use skipjack or albacore here (packed in water or oil) or even canned salmon.
- Mayo: I use avocado oil-based mayo, which is higher in healthy fats. Alternatively, you can use plain, full-fat Greek yogurt.
- Mustard: A spoonful of Dijon mustard adds zesty bite to the salad. You can also use a whole-grain mustard, or any other variety you have on hand.
- Herbs: I love using chopped fresh dill for light notes of anise. Other options for this salad are parsley, tarragon, and/or chives.
- Onion: Red onion adds zippy bite and crunch to the salad. I also love throwing in some chopped red bell pepper and/or celery for extra crunch.
- Lemon: A one-two punch of lemon zest and juice (from 1 lemon) adds bright, fresh flavor.
For a complete list of recipe ingredients and quantities, see the recipe card below.
Step-by-Step Instructions:
Step 1: Prepare dressing by combining mayonnaise, oil, lemon juice, mustard, salt, and pepper in a small bowl; whisk to combine.
Step 2: Combine all salad ingredients including chickpeas, tuna, celery, onion, capers (or olives), and fresh dill in a bowl. Add dressing and toss to combine.
How to Serve Chickpea Tuna Salad:
- Right out of the Bowl: This salad is plenty filling on its own, or served with whole-grain crackers or pita chips.
- Chickpea Salad with Avocado: Add chunks of fresh avocado and halved cherry tomatoes for additional servings of healthy fats and pops of color.
- Chickpea Salad Sandwich: Stuff tuna and chickpea salad inside a halved pita or whole-grain roll for a chickpea salad sandwich.
- With Fresh Greens: Served over a bowl of fresh spinach, arugula, or romaine and drizzle with your favorite dressing for a satiating salad.
- Chickpea Salad Wrap: Tuck salad into a flour tortilla, fill with greens and mashed avocado, roll up, and enjoy!
What Can I Substitute for Mayo in Tuna?
I typically use an avocado oil based mayo in tuna and chickpea salad, such as Chosen Foods brand. However, if you’re not a mayo fan, here are a few alternatives.
- Plain, Full-Fat Greek Yogurt: Ultra-creamy and delightfully tangy, Greek yogurt is arguably the best mayo substitute.
- Mashed Avocado: A newly popular alternative, avocado has a mild flavor and creamy consistency when mashed.
- Hummus: A spoonful of plan or garlic hummus will add creaminess and extra protein.
- Pesto: For a jolt of herbaceous flavor, add a scoop of classic pesto or sun-dried tomato pesto. (My Red Pesto would also be a super tasty addition!)
Make Ahead and Storage Tips:
- To Make Ahead: Add everything except the tuna to a bowl, cover, and refrigerate up to 2 days ahead.
- To Store: Store leftover salad in an airtight storage container in the refrigerator for 2 to 3 days.
More Canned Tuna Recipes to Try
Tuna Niçoise Pasta Salad
Roasted Artichoke Salad
Healthy Tuna Noodle Casserole
If you give this recipe a try, snap a pic and tag #dishingouthealth so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Lastly, follow along on Facebook and Pinterest for the latest recipe updates.
10 Minute Chickpea Tuna Salad
Equipment
- Mixing bowls
Ingredients
- 2 Tbsp. mayonnaise or plain Greek yogurt
- 2 Tbsp. extra-virgin olive oil
- 1 Tbsp. fresh lemon juice
- 1 tsp. Dijon mustard
- 1/4 tsp. each kosher salt and black pepper or more to taste
- A few dashes of hot sauce (such as Tabasco or Cholula) optional
- 1 (15-oz.) can chickpeas
- 1 (5-oz.) can 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
For serving
- Serve over arugula with a drizzle of olive oil, or spread on whole-grain bread for a sandwich, or simply enjoy with whole-grain crackers or pita chips.
Instructions
- Combine mayonnaise, olive oil, lemon juice, Dijon mustard, salt, pepper, and hot sauce (if using) in a small bowl; whisk to combine.
- Drain and rinse chickpeas, and dry with a clean kitchen towel. If desired, peel and discard loose skins, and transfer chickpeas to a medium bowl. (I like to mash some of the chickpeas with a fork to help the salad better stick together, however this is optional.)Add tuna, celery, onion, capers (or olives), fresh dill, and dressing; stir to combine. Serve in a sandwich or wrap, over a bed of arugula, or with crackers.
Notes
- Make Ahead: Add everything except the tuna to a bowl, cover, and refrigerate up to 2 days ahead. Mix in tuna right before serving.
- Store: Store leftover salad in an airtight storage container in the refrigerator for up to 3 days.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
Nice and creamy!! Love the dill in this!
Delicious and nutritious although 10 minutes might be if you have everything chopped and washed? took me much longer but great weekday lunch!
Seriously delicious and so so easy to make! Thank you!
Amazing! Made it with canned sockeye salmon. I used a 19oz can of chickpeas so added a tbsp of Greek yogurt to the mayo dressing. Zested my lemon. Served as part of a cold salad dinner, over mixed greens, alongside devilled eggs and caprese salad. Soooo delish!
Made this. So easy to make and yummy to eat. I passed this on to two friends. Thanks for the recipe
This is SO GOOD. Used just tuna, chickpeas, finely chopped yellow onion, and 2 finely chopped dill pickles and the dressing. Even my 5 year old loved it. An easy, high protein, high fiber lunch.
This made for a great lunch! I did not have celery, so I didn’t add that and I used some shallot instead of the red onion. I also added olives that were stuffed with blue cheese. YUM!! I ate about a half cup with some Triscuit crackers and carrots. Very satisfying!!
I am new to your site/blog and this is the first recipe that I have tried but you have a lot on the site that looks delicious (and is nutritious to boot!!) Thank you for sharing your knowledge about food with us. I appreciate the information you provide and your health-forward focus.
It was so delicious i ate the whole thing by the end of the day and was craving more the next day . Im making it to bring to a picnic next.
This recipe is a wonderful and simple lunch. I added curry powder, left out the capers or olives, and served it over some chopped bok choy and it was delicious.
Completely different recipe.
I loved this, a way to eat tuna without it feeling too fishy. I did not incorporate the celery, just didn’t have it around, and did not incorporate capers/pickles/olives – it was still delicious. Not sure I’ll ever make tuna the old fashioned way again!