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chickpea tuna salad featured

Mediterranean Chickpea Tuna Salad

This protein-packed chickpea tuna salad combines creamy dressing, fresh herbs, and pantry staples for a quick, satisfying meal perfect for lunch or dinner.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings: 3
Course: Protein Salads
Cuisine: Mediterranean
Calories: 282
Ingredients Equipment Method Notes

Ingredients
  

  • 1 (15-oz.) can chickpeas drained and rinsed
  • 1 (5-oz.) can tuna (packed in water) drained
  • 3 Tbsp. celery finely chopped
  • 2 Tbsp. red onion minced
  • 2 Tbsp. fresh dill finely chopped
  • 1 Tbsp. capers, green olives, or relish roughly chopped
  • 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
  • A few dashes of hot sauce optional

Equipment

  • Medium mixing bowl
  • Small bowl for dressing
  • Fork or potato masher
  • Measuring spoons

Method
 

  1. Whisk together mayonnaise, olive oil, lemon juice, Dijon mustard, salt, pepper, and hot sauce (if using) in a small bowl until smooth and well combined.
  2. Drain and rinse chickpeas, then dry with a clean kitchen towel. Optionally, peel and discard loose skins for a smoother texture. Transfer chickpeas to a medium bowl and lightly mash about half of them with a fork.
  3. Add drained tuna to the bowl and gently flake it apart.
  4. Add celery, red onion, fresh dill, and capers (or olives) to the bowl.
  5. Pour the dressing over the ingredients and gently fold everything together until well combined.
  6. Let the salad rest for about 10 minutes before serving to allow the flavors to meld.

Notes

  • For a vegan version, substitute tuna with mashed hearts of palm and use vegan mayonnaise.
  • Store in an airtight container in the refrigerator for up to 3 days.
  • Serve in a sandwich, wrap, over greens, or with crackers for a complete meal.