If you never thought of making your tuna salad with chickpeas, then I have got you covered with an exceptional recipe that you will find yourself making over and over again. Protein-rich tuna and fiber-rich chickpeas flavored with homemade salad dressing is the perfect quick lunch recipe.
Substitutions & Optional Add-Ins
Mayo substitutes: Not a fan of Mayo? Try an equal amount of Greek yogurt, mashed avocado (or a few tablespoons of Creamy Avocado Dressing), or store-bought pesto. A few tablespoons of this Pesto Salad Dressing could be a wonderful substitution too. If none of those work for you, use my all-purpose Lemon Dressing or Lemon Balsamic Vinaigrette instead.
Add hard-boiled eggs: Incorporating a few eggs into this recipe is a great way to increase the protein content. The addition of eggs also gives it another layer of texture. When preparing them for the salad, be sure to dice them into bite-sized pieces.
Add vegetables: Add a handful of sweet vegetables, like cooked corn or green peas, or make it a Mediterranean chickpea tuna salad with drained and rinsed artichoke hearts.
Fresh herbs: Finish it with a sprinkle of fresh dill, fresh parsley, fresh basil, or a combination of all three.
Cheese (optional): Adding a small amount of crumbled feta cheese would give it a nice creamy flavor.
Dill pickle relish (optional): The briny flavors of pickled relish, whether it is dill pickles or chopped Kalamata olives, or pickled red cabbage, would brighten up the flavors of the overall salad.
Salad greens (optional): Adding a handful of arugulas, baby spinach, and spring mix or serving the salad on a bed of lettuce is an easy way to up the nutritional value of this simple salad.
Chickpea Salad with Tuna
Ingredients
For The Dressing
- ¼ cup mayonnaise, or Greek Yogurt
- 1 tablespoon extra-virgin olive oil
- 1 teaspoons Dijon mustard
- ⅓ cup freshly squeezed lemon juice
- 1 tablespoon red wine vinegar
- 4 cloves garlic, minced
- 1 teaspoon Kosher salt
- ½ teaspoon ground black pepper
For The Salad
- 1 can chickpeas, 15 ounces – drained and rinsed
- 1 can solid packed Tuna in water, 5-ounces – drained
- 1 cup tomatoes, – grape or cherry; approximately 5 ounces – halved
- 3 tablespoons chopped celery, about 1 stalk
- 2 tablespoons chopped scallions, or sliced red onions
- 1 small yellow bell pepper, chopped
- 2 Persian cucumbers, sliced and quartered
Optional Add Ins:
- 1 tablespoon dill pickle, relish or olives- roughly chopped
- 1 cup canned artichokes, quartered
- 1 avocado, sliced
- 2 cups salad greens, such as arugula or spring mix – loosely packed
Instructions
- Prepare the dressing: In a bowl or large measuring cup, whisk mayonnaise, extra virgin olive oil, Dijon mustard, lemon juice, vinegar, garlic, and salt and pepper. Taste for seasoning and add more if needed. Set aside while preparing the salad.
- Prepare the salad: Place the chickpeas, tuna, tomatoes, celery, scallions, bell pepper, cucumber, and tomatoes.
- Add the dressing and toss to combine.
Notes
- Make Ahead: Prepare the recipe as written. If it is a part of your weekly meal prep lunches, divide it amongst small single-serve airtight containers and keep them in the fridge until ready to eat. With that being said, I usually do not keep tuna past the 3-day mark to avoid spoilage.
- Storage: Leftover tuna and chickpea salad will keep in an airtight container with a tight-fitting lid for 2-3 days. If you are making this salad using greens, keep in mind that greens such as butter lettuce, and spring mix will wilt quicker than more sturdy greens such as arugula or kale.