This post may contain affiliate links. Please read our disclosure policy.
Tzatziki Chickpea Tuna Salad is a speedy, satisfying lunch that comes together in just 15 minutes. Enjoy with crispy za’atar pita chips, in a wrap or sandwich, or in lettuce cups! Gluten free and high in protein.
Table of Contents
Why You’ll Love this Tzatziki Tuna Salad
- Fresh + Flavorful. Just like the classic Greek condiment everyone knows and loves, this salad uses the same key ingredients (yogurt, cucumber, lemon, and garlic) to achieve bright, fresh flavors.
- Quick + Easy. Ready in just 15 minutes, this tzatziki tuna salad is great for busy weekdays. It also leans on a few pantry staples like canned chickpeas and tuna.
- Make-Ahead Friendly. As long as you salt the cucumbers ahead (more on this below) this salad can be prepped ahead to enjoy throughout the week.
- Versatile. There are SO many ways to enjoy tzatziki tuna salad. I personally love it with crispy za’atar pita chips, however it’s also so tasty in a wrap, lettuce cup, or made into a sandwich.
- Healthy. This salad is packed with protein from the chickpeas, tuna, and Greek yogurt. It also delivers a good dose of fiber, calcium, and probiotics.
If you love my 10 Minute Chickpea Tuna Salad, this recipe is a must-try!
It’s my idea of a low effort + high reward meal or snack that happens to be incredibly versatile.
If you’re not a fan of tuna, swap it for canned or shredded rotisserie chicken. You can also make this salad vegetarian by omitting the fish/meat entirely.
And while the crispy homemade pita chips are optional, they REALLY elevate each bite of tzatziki tuna salad.
Once you try this recipe, check out my go-to Mediterranean Chickpea Salad and Green Goddess Chicken Salad next for more weekday lunch inspo.
The Ingredients
- Yogurt: I suggest using plain, full-fat Greek yogurt. (I personally love fage brand.) If making the salad dairy free, use your favorite brand of plant-based yogurt.
- Lemon: Fresh lemon juice adds bright top notes and acidity.
- Olive Oil: I like to mix a little extra-virgin olive oil into the salad, as well as drizzle some overtop.
- Garlic: An essential ingredient in tzatziki for aromatic flavor.
- Herbs: I love using fresh dill and chives for light notes of anise. Other options for this salad are parsley, scallions, and/or tarragon.
- Capers: For a punch of salty, briny flavor. Alternatively, you can use chopped olives or sun-dried tomatoes.
- 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 packed in water or oil. Alternatively, you can use canned chicken or salmon, or shredded rotisserie chicken.
- Chickpeas: Rich in protein and fiber, plus super affordable, chickpeas are a star in this salad. I like to mash half of the chickpeas for better texture, however this is totally optional!
- Cucumbers: Look for seedless cucumbers, which may be labeled as English, Persian, mini, or “snacking” cucumbers. These cucumbers have softer, more edible skins.
- Za’atar Pita Chips: If you choose to make the za’atar pita chips to enjoy with this salad, you need whole pita rounds, along with olive oil, za’atar, oregano, and garlic powder.
- Optional, however I also love serving the salad with pickled red onion (homemade or store-bought). I have a simple recipe for this in the notes section of the recipe card.
For a complete list of recipe ingredients and quantities, see the recipe card below.
The Directions
Step 1: Prepare Za’atar Pita Chips
Arrange pita squares on a large baking sheet and toss with olive oil, za’atar, garlic, oregano, and salt. Bake for 13 to 15 minutes, tossing once midway through, until crispy. Set aside to cool.
Step 2: Prepare Yogurt Mixture
In a large bowl, add yogurt, lemon juice, olive oil, capers, garlic, dill, chives, and a good dose of salt and pepper. Mix well combine.
Step 3: Add Chickpeas and use a fork or potato masher to partially mash about half.
Step 4: Add Cucumbers and Tuna; mix well to combine.
Lastly, taste and season with additional salt or black pepper as needed. Enjoy with pita chips.
Prep Tip
If prepping the salad ahead, I suggest pre-salting your cucumbers. Place them in a colander and generously season with kosher salt. Let sit for 20 minutes before draining and patting them dry with a paper towel. This helps prevent the cucumbers from releasing too much liquid once mixed into the salad.
Serving Suggestions
- Pita Chips. Whether you make homemade or use store-bought pita chips, they’re the perfect serving vehicle for tzatziki tuna salad. Alternatively, you can scoop it up with whole-grain crackers or tortilla chips.
- Sandwich or Wrap. Use the salad as a hearty sandwich or wrap filling! I suggest adding lettuce (arugula, spinach, or romaine), avocado, and some pickled red onion. You can also wrap the salad in a piece of warm naan (similar to these Falafel Gyros.)
- Lettuce cups. For a lower carb option, enjoy the salad inside Bibb lettuce cups.
Recipe Variations
- Use a different protein. In place of tuna, canned salmon or chicken also work great. Alternatively, you can use chopped or shredded chicken breast.
- Add avocado. For extra heart-healthy fats and creaminess, add chunks of 1 medium avocado.
- Make vegetarian. Omit the tuna and either enjoy the salad as is, or mix in extra veggies, grains, or chickpeas. Possible additions include avocado, farro, and/or chunks of halloumi cheese.
- Make Dairy Free. I suggest using the recipe for Cashew Tzatziki from these Falafel Bowls.
- Add spice. For a hint of spice, mix in some Calabrian chiles, fresh minced jalapeńo, or Aleppo chili flakes.
Storage Tips
- Store. Enjoy tzatziki chickpea tuna salad for up to 2 days. The cucumbers may continue to release water into the salad, however you can easily drain it out. (Salting the cucumbers ahead will also help prevent this.)
- Enjoy leftovers chilled.
More Tzatziki Inspired Recipes
Falafel Bowls with Cashew Tzatziki
Falafel Gyros with Feta Tzatziki
Zucchini Feta Cakes with Harissa Tzatziki
Chicken Zucchini Meatballs
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.
Tzatziki Chickpea Tuna Salad
Equipment
- Large rimmed baking sheet
- Mixing bowl
Ingredients
- 1 cup plain full-fat Greek yogurt (I use Fage brand)
- 1/4 cup chopped fresh dill, plus more garnish
- 3 Tbsp. chopped fresh chives
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. extra-virgin olive oil, plus more for garnish
- 2 Tbsp. finely chopped capers
- 1 garlic clove, grated
- Kosher salt and black pepper to taste
- 3 Persian (mini) cucumbers, diced
- 1 (15-oz.) can chickpeas, drained and rinsed
- 1 (5-oz.) can tuna (I use albacore), drained
- Pickled red onions for serving (optional)*
Crispy Za'atar Pita Chips (optional)
- 3 large pita rounds, cut into small triangles
- 3 Tbsp. extra-virgin olive oil
- 1 tsp. za'atar spice
- 1 tsp. garlic powder
- 1/2 tsp. dried oregano
- 1/4 tsp. kosher salt
Instructions
- To prepare Za'atar Pita Chips, preheat oven to 375ºF.Toss pita triangles in olive oil, za'atar, garlic powder, oregano, and salt; arrange on a large baking sheet, avoiding any overlap.Bake for 13 to 15 mins, tossing once midway through, until golden and crispy. Set aside to cool.
- If making the salad ahead, place diced cucumbers in a colander and sprinkle with kosher salt. Let sit for 20 minutes. Drain and pat dry with a paper towel before adding to salad. (This draws out moisture, which prevents the cucumbers from getting watery once added to the salad.)If making the salad to enjoy right away, skip this step.
- In a large bowl, combine yogurt, dill, chives, lemon juice, olive oil, capers, garlic, and a good pinch of salt and black pepper; mix to combine. Add chickpeas and partially mash with a fork or potato masher (I like to mash about half, however this is optional). Stir in tuna and cucumbers. Taste and adjust seasoning as needed (you may want extra salt and/or pepper – I like to add a LOT of black pepper!)Serve topped with pickled red onion, extra chopped fresh dill, and an extra drizzle of olive oil. Enjoy with pita chips.
Notes
- 1/2 red onion, thinly sliced
- 1/2 cup water
- 1/2 cup vinegar (I suggest red wine vinegar or apple cider vinegar)
- 2 tsp. granulated sugar
- 1 tsp. salt
- Place red onions in a medium heat-proof bowl.
- In a medium saucepan, combine water vinegar, sugar, and salt; bring to a boil. Turn off heat and pour vinegar mixture over red onions.
- Let sit for at least 30-45 minutes (or up to 2 hours) at room temperature. (Note: you can prepare and refrigerate red onions up to 3 days in advance.) Drain before using.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
Delicious lunch! My husband doesn’t like onion so I had to leave out the chives and the pickled red onion but made the rest as directed and served with the homemade pita chips. I recommend Joseph’s brand pita. I don’t know why I never tried za’atar seasoning before, it’s amazing and a little goes a long way!
Immediate new go-to for lunches in our house! Had this with chips, but also in wraps, bell pepper halves, and on top of rice cakes. No mods — it’s perfection.