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Healthy Tuna and Chickpea Salad with Lemony Dressing

10 Minute Chickpea Tuna Salad

Enjoy this 10 Minute Chickpea Tuna Salad for a wholesome, make-ahead lunch or satiating snack. Easy to make and filled with protein-rich ingredients, this tuna and chickpea salad will bring freshness and variety to your healthy meal routine. 
Course lunch, Salad/Side Dish
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Total Time 10 minutes
Servings 3
Calories 282kcal


  • Mixing bowls


  • 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. kosher salt and black pepper
  • 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
  • 1 Tbsp. roughly chopped capers, green olives, or relish
  • 1 Tbsp. finely chopped fresh dill

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.


  • 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. Add tuna, celery, onion, capers (or olives), fresh dill, and dressing; stir to combine.


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 up to 3 days.


Serving: 0.5cup | Calories: 282kcal | Carbohydrates: 19g | Protein: 16g | Fat: 15g | Saturated Fat: 1g | Sodium: 860mg | Fiber: 4g | Sugar: 2g