This chickpea salad with tuna is a fresh, lightly creamy, high-protein lunch that's easy to make and great for meal prep. It's a healthier twist on classic tuna salad, made with protein-rich tuna, fiber-filled chickpeas, crisp celery, fresh herbs, lemon juice, and a lighter dressing of Greek yogurt and mayonnaise. The chickpeas add hearty texture and extra nutrition, making this tuna salad more satisfying without feeling heavy.
This tuna with chickpea salad is a fresh, balanced update to classic tuna salad. With chickpeas for fiber and texture, plus lemon, celery, onion, fresh herbs, and a lighter yogurt-mayo dressing, it's satisfying, flavorful, and perfect for lunch.
↓ Recipe
Chickpea Salad with Tuna Recipe Highlights
- High in protein - Made with tuna, chickpeas, and a little Greek yogurt for a satisfying lunch with staying power.
- A lighter tuna salad - Creamy, but not heavy or over-dressed, with a mix of yogurt and mayonnaise for balance.
- Great for meal prep - Keeps well in the refrigerator for up to 3 days, making it easy to prep ahead for lunch.
- Fresh flavor and texture - Chickpeas (also labeled garbanzo beans) add fiber and heartiness, while celery, herbs, and lemon keep it bright and fresh.
For another quick and satisfying lunch, make this easy ham salad with leftover ham or ham steak.
Ingredients You'll Need
- Chickpeas - Add fiber, texture, and staying power to the salad. Canned chickpeas make this salad easy. Also labeled garbanzo beans.
- Tuna - I use canned light tuna (skipjack) packed in water for a high-protein, lower-mercury option.
- Celery - Adds fresh crunch and classic tuna salad texture.
- Onion - Use finely chopped red onion or shallot. Both work well.
- Mustard - A little creamy Dijon adds depth and helps tie the dressing together.
- Herbs - Fresh dill gives the salad its bright, classic flavor. Parsley can be swapped for dill.
- Yogurt - A little Greek yogurt add creaminess, tang, and a little extra protein.
- Mayonnaise - Use your favorite. I like a mix of mayo and yogurt, but use all mayo if you prefer.
- Lemon juice - A little fresh lemon juice lifts the flavor and adds brightness.
Please see the recipe card for measurements, salt, and pepper.
Chef's Tip on Choosing Tuna - Tuna salad was one of my favorite lunches years ago, but after learning my mercury levels were off the chart, I cut back on tuna and other higher-mercury fish. For a lighter mercury load, choose canned light tuna in water instead of albacore or white tuna. They are bigger fish and live longer, so it makes sense their mercury load would be higher. I prefer brands such as Safe Catch and now enjoy tuna more thoughtfully than I used to. For more information on brands and tuna, read this from Consumer Reports.
Substitutions & Variations
- Add pickles or gherkins - For a tangier, more classic deli-style tuna salad, add a few tablespoons of finely chopped dill pickles or gherkins. It's delish! I use gherkins.
How to Make Chickpea Tuna Salad
- Add yogurt, mayo, mustard, celery, onion, and dill to a bowl and mix.
- Add the tuna and chickpeas and mix gently until combined.
3. Ready to serve. Taste and adjust seasoning, lemon, or herbs.
How to Serve
Serve chickpea tuna salad in lettuce cups, tucked into a wrap, or spooned onto toasted bread for an open-faced sandwich. It's also great over salad greens, with crackers, or alongside sliced cucumbers for a light, high-protein lunch.
Recipe FAQs
I prefer canned light tuna for a lower-mercury option. Use a good-quality brand you like and drain it well before mixing.
Yes. You can use all Greek yogurt instead of a mix of yogurt and mayonnaise, but the flavor will be tangier and a little less rich.
Yes. This salad is great for meal prep and can be made ahead and refrigerated for up to 3 days. Give it a stir before serving.
Yes. Finely chopped dill pickles or gherkins are a great addition if you want a tangier, more deli-style flavor.
More Salad Recipes
If you enjoy fresh, protein-packed salads like this one, here are a few more salad recipes to try next.
If You Make This Chickpea Tuna Salad
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📖 Recipe
Chickpea Tuna Salad
Equipment
Ingredients
- 2 tablespoons mayonnaise
- 2 tablespoons Greek yogurt or use all mayo is preferref
- 1 tablespoon chopped fresh dill
- 1-2 tablespoons finely chopped red onion or shallot
- 1 teaspoon chopped fresh parsley optional
- 2 teaspoons lemon juice or more if desired
- 2 teaspoons Dijon mustard
- ⅓ cup chopped celery 1 rib
- ¾ cup chickpeas about half a can, drained and rinsed
- 15 ounces light tuna (skipjack) 3-5 ounce cans, drained and flaked
- ¼ teaspoon sea salt
- 1 grind black pepper
- 4 small gherkins chopped fine optional for deli style
Instructions
- Add the mayo and yogurt to a bowl. Add the dill, onion, herbs, lemon, dijon and mix, then add the celery, chickpeas, and drained, flaked tuna. Season with salt and pepper. Taste and adjust seasonings. Mix gently and serve.
Notes
Nutrition
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