This Chickpea Tuna Salad is one of my favorite quick meals when I want something hearty, wholesome, and packed with protein. It blends the rich flavor of tuna with the creamy, nutty texture of chickpeas, plus lots of fresh veggies and a zesty dressing. Whether I serve it in a sandwich, wrap, or just eat it straight from the bowl, it never disappoints.

Why You’ll Love This Recipe

I love how filling and flavorful this salad is without needing a ton of effort. The chickpeas add fiber and texture, making the salad more satisfying than a basic tuna mix. It’s naturally gluten-free, dairy-free, and super customizable. Plus, it keeps well, so I can make it ahead for lunches or snacks throughout the week.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Canned tuna, drained
Canned chickpeas, drained and rinsed
Red onion, finely chopped
Celery, diced
Cucumber or bell pepper, chopped (optional)
Fresh parsley or dill, chopped
Lemon juice
Olive oil or a small spoon of mayo
Dijon mustard
Salt and black pepper

Directions

I mash the chickpeas slightly with a fork in a large bowl, leaving some whole for texture.
I add the tuna, red onion, celery, and any other veggies I’m using.
In a small bowl, I whisk together the lemon juice, olive oil (or mayo), Dijon mustard, salt, and pepper.
I pour the dressing over the salad and mix everything together until well combined.
I taste and adjust seasoning, then serve immediately or chill it for a few hours to let the flavors come together.

Servings and timing

This recipe makes about 2–3 servings. It takes just 10–15 minutes to prepare, and there’s no cooking involved, making it perfect for a fast lunch or meal prep.

Variations

Sometimes I add avocado for extra creaminess or a handful of greens like arugula or spinach to make it more like a salad. When I want a spicier version, I toss in chopped jalapeño or a splash of hot sauce. I’ve also added feta or olives for a Mediterranean twist.

storage/reheating

I store the salad in an airtight container in the fridge for up to 3 days. I don’t reheat it—it’s best served cold or at room temperature.

FAQs

Can I use dried chickpeas instead of canned?

Yes, I cook them ahead of time until tender. It takes more prep, but the texture is great if I have time.

What kind of tuna works best?

I usually use chunk light or solid white tuna in water, but oil-packed tuna adds a richer flavor if I want something heartier.

Is this salad good for meal prep?

Absolutely. I make a batch at the beginning of the week and portion it into containers for easy lunches.

Can I skip the mayo?

Yes, I often use just olive oil and lemon juice for a lighter, dairy-free option—it still tastes fresh and flavorful.

How do I serve this?

I love it in lettuce wraps, stuffed into pita, on toast, or even tossed with cooked pasta for a quick cold pasta salad.

Conclusion

This Chickpea Tuna Salad is a go-to recipe for when I want something healthy, filling, and fast. It’s packed with flavor and texture, super versatile, and perfect for making ahead. Whether I eat it for lunch or as a protein-rich snack, it’s always satisfying and simple to throw together.