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Tzatziki Chickpea Tuna Salad
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5 from 1 vote

Tzatziki Chickpea Tuna Salad

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.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Entree/Salad
Cuisine: Mediterranean
Diet: Gluten Free
Servings: 3 to 4
Author: Jamie Vespa MS, RD

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

*Store leftover salad in the refrigerator for 2 days. The cucumbers may continue to release water, however this can easily be drained out of the salad.
*Other ways to enjoy this salad: In a wrap or sandwich, in Bibb lettuce cups, over a bed of arugula, or scooped up with crackers or naan.
Pickled red onions:
  • 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
  1. Place red onions in a medium heat-proof bowl.
  2. In a medium saucepan, combine water vinegar, sugar, and salt; bring to a boil. Turn off heat and pour vinegar mixture over red onions.
  3. 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

Serving: 0.5cup salad