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A quick, no-cook, creamy tuna and chickpea salad with fresh herbs and a bright dressing, perfect for sandwiches, wraps, or over greens.

  • Total Time: 10-20 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1/4 tsp black pepper (freshly ground preferred)
  • 2 tbsp mayonnaise (or mashed avocado for dairy-free option)
  • A few dashes of hot sauce (optional)
  • 2 tbsp olive oil
  • 1 tsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • 1/4 tsp kosher salt
  • 1 tbsp capers (drained)
  • 1 can tuna (packed in water, well drained)
  • 2 tbsp fresh dill (finely chopped)
  • 1 can chickpeas (rinsed and drained)
  • 2 tbsp minced red onion
  • 3 tbsp finely chopped celery

Instructions

  1. Whisk together mayonnaise, olive oil, fresh lemon juice, Dijon mustard, kosher salt, and black pepper in a small bowl until smooth. Add hot sauce if using.
  2. Drain and rinse chickpeas thoroughly, then pat dry with a kitchen towel.
  3. Optionally peel off a few loose chickpea skins for creamier texture.
  4. Place chickpeas in a medium bowl and mash a handful with a fork, leaving most whole for texture.
  5. Drain canned tuna well and flake with a fork.
  6. Add flaked tuna, chopped celery, minced red onion, drained capers, and chopped fresh dill to the chickpeas.
  7. Pour the dressing over the salad mixture.
  8. Gently stir until the salad is well coated but ingredients remain distinct, avoiding overmixing.

Notes

Be sure to drain and dry chickpeas thoroughly to avoid watery salad., For a dairy-free version, substitute mayonnaise with mashed avocado; consume same day due to browning., Chill salad for 20-30 minutes for flavors to meld, or eat immediately if preferred., Adjust seasoning with extra lemon juice, salt, pepper, dill, or capers as desired., If tuna is packed in oil, drain well and reduce olive oil in dressing to avoid greasiness., Store in airtight container in fridge for 3-4 days if made with mayo or yogurt. Do not freeze., Keep dressing separate if storing for maximum freshness and combine before serving.

  • Author: Laura
  • Prep Time: 10-15 minutes
  • Cook Time: 0-5 minutes
  • Category: Salad

Nutrition

  • Serving Size: About 1 cup per serving
  • Calories: Approximately 250 calories per serving
  • Fat: About 15 grams per serving
  • Carbohydrates: Approximately 15 grams per serving
  • Protein: Around 20 grams per serving