10 Minute Tuna Chickpea Salad

A large white bowl filled with a mixed salad containing chickpeas, celery, tuna, red onions, and herbs. There is a gold spoon in the bowl, and some crackers are visible in the background. The dish is set on a tiled surface.

5 from 1 vote

10 Minute Tuna Chickpea Salad

If you're looking for a quick-and-easy lunch option that is nutritious, delicious, and perfect for taking on-the-go, then look no further than my 10 Minute Tuna Chickpea Salad. It's made from wild-caught tuna, creamy greek yogurt, and tender chickpeas for a delicious, protein-packed salad that will fuel you throughout your workdays. I like serving it alongside crackers, on lettuce wraps, or even in a warm tuna salad melt, but no matter how you choose to enjoy it, you cannot go wrong!

Course Main Course, Salad

Cuisine American

Diet Gluten Free, Low Fat, Low Lactose

Keyword Dairy Free, gluten-free, Grain Free, Nut Free, Paleo, Refined Sugar Free

Prep Time 15

Total Time 15

Servings Servings

Calories 179kcal

Author Nicole Modic

Ingredients

For the Chickpea Salad

1 15 Ounce Can Chickpeas dried and rinsed
2 Cans Wild Caught Tuna drained and mashed
½ Red Onion finely diced
3 Stalks Cerely finely diced
½ Cup Castelvetrano Olives finely diced - you can also substitute 2 tablespoons of capers, if you prefer
¼ Cup Fresh Dill chopped

For the Creamy Lemon Dijon Vinaigrette

½ Cup Plain Greek Yogurt
¼ Cup Olive Oil
2 Tablespoons Dijon Mustard
1 Lemon juiced and zested
2 Cloves Garlic mashed
½ Teaspoon Kosher Salt
½ Teaspoon Ground Black Pepper

Instructions

To make this Tuna Chickpea Salad, start by preparing the vinaigrette. Add all of the vinaigrette ingredients (the plain greek yogurt, olive oil, dijon mustard, lemon, garlic, kosher salt, and ground black pepper) to a large bowl of measuring cup and whisk to fully combine.
Taste and adjust the seasonings as needed. Then, set it aside while you prepare the salad.
Drain the tuna well and add it to a large bowl, using a fork to mash it into small pieces.
Then, drain and rinse the chickpeas well and add it to the bowl with the tuna.
Next, wash and chop the red onion, celery, olives, and dill, and add them to the bowl with the chickpeas and tuna.
Finally, pour the dressing over top of the salad and toss to fully combine.
Once it's done, serve and enjoy! Store any leftovers in an airtight container, in the fridge, for up to 4 days.

Video

Nutrition