Name: Chickpea Tuna Salad
Prep time: 10 min
Total time: 40 min
Cuisine: American
Ingredients: 15 ounces canned chickpeas, drained and rinsed; 5.5 ounces canned tuna (in water), drained; 1 stalk celery, diced small; 2 small dill pickles, diced small; 1/4 cup red onion, finely diced; 1–2 cloves garlic, finely minced; 1/4 cup mayonnaise; 3 tablespoons lemon juice (about 1/2 lemon); 2 tablespoons red wine vinegar (or apple cider or balsamic); 2 tablespoons fresh dill, finely minced (or substitute basil or mint); 1 tablespoon capers (optional); 1 teaspoon salt, or to taste; 3/4 teaspoon freshly ground black pepper, or to taste; 1 teaspoon granulated sugar (optional, but balances flavors)

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This Chickpea Tuna Salad is quick, easy, and protein-packed thanks to both chickpeas and canned tuna! With crunchy celery, red onion, dill pickles, fresh dill, capers, and a creamy tangy dressing, it’s the perfect recipe for light lunches, sandwiches, or even a side dish at dinner. Ready in just 10 minutes, it’s simple, flavorful, and meal-prep friendly.

Chickpea Tuna Salad

Why You’ll Love This Recipe

Fast & easy: Just 10 minutes of prep, no cooking required.
Protein boost: Tuna + chickpeas make this both filling and nourishing.
Meal prep friendly: Lasts 4–5 days in the fridge.
Versatile: Great as a sandwich filling, on crackers, in lettuce wraps, or as a side salad.

Ingredients

15 oz canned chickpeas, drained and rinsed
5.5 oz canned tuna, packed in water, drained (5.2–6 oz cans work)
1 stalk celery, diced small
2 small dill pickles, diced small
¼ cup red onion, finely diced
1–2 cloves garlic, finely minced
¼ cup mayonnaise
3 Tbsp lemon juice (juice of about ½ lemon)
2 Tbsp vinegar (red, apple cider, or balsamic)
2 Tbsp fresh dill, finely minced (or substitute basil or mint)
1 Tbsp capers (optional)
1 tsp salt, or to taste
¾ tsp freshly ground black pepper, or to taste
1 tsp granulated sugar (optional but recommended for balance)

Instructions

Drain and rinse chickpeas. Add about half to a large bowl and lightly mash with a fork or masher (optional but improves texture).
Add tuna and remaining ingredients. Stir very well to combine and coat everything evenly.
Taste and adjust seasoning—add more salt, pepper, lemon, vinegar, mayo, or a pinch of sugar to balance. (A dash of cayenne adds a nice kick.)
Serve immediately on crackers, bread, in lettuce leaves, or as a sandwich filling. Optionally, cover and chill for 30 minutes before serving.

Servings & Timing

Servings: 4 (as part of a meal; 2 if served alone)
Prep Time: 10 minutes
Cook Time: 0 minutes
Chill Time (optional): 30 minutes
Total Time: 10–40 minutes

Variations

Avocado twist: Replace some or all of the mayo with mashed avocado.
Greek yogurt: Swap in for mayo for a lighter, tangier dressing.
Herb swap: Use parsley, basil, or mint instead of dill.
Extra crunch: Add diced bell peppers, cucumber, or shredded carrots.
Mediterranean style: Add olives, sun-dried tomatoes, or feta.

Storage

Store in an airtight container in the fridge for 4–5 days.
Best eaten fresh; not recommended for freezing.

Nutrition (per serving, 4 servings)

Calories: 243
Carbs: 19g
Protein: 13g
Fat: 13g
Fiber: 6g
Sugar: 2g
Sodium: 1371mg

Conclusion

This Chickpea Tuna Salad is the ultimate quick, protein-rich meal. With creamy, crunchy, and tangy flavors in every bite, it’s delicious on its own, tucked into sandwiches, or scooped with crackers. Great for meal prep, healthy lunches, or an easy dinner solution.