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10 Minute Chickpea Tuna Salad Recipe

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3.9 from 139 reviews

This quick and easy 10 Minute Chickpea Tuna Salad combines protein-rich chickpeas and tuna with a tangy, creamy dressing made from mayonnaise or Greek yogurt, olive oil, lemon juice, and mustard. Fresh celery, red onion, dill, and capers add crunch and bright flavor, making it perfect for a healthy lunch or light dinner. Serve it over greens, on whole-grain bread, or with your favorite crackers or pita chips for a satisfying meal in minutes.

Ingredients

Dressing

  • 2 Tbsp. mayonnaise or plain Greek yogurt
  • 2 Tbsp. extra-virgin olive oil
  • 1 Tbsp. fresh lemon juice
  • 1 tsp. Dijon mustard
  • 1/4 tsp. kosher salt
  • 1/4 tsp. black pepper
  • A few dashes of hot sauce (such as Tabasco or Cholula) – optional

Salad

  • 1 (15-oz.) can chickpeas, drained and rinsed
  • 1 (5-oz.) can tuna (packed in water), drained
  • 3 Tbsp. finely chopped celery
  • 2 Tbsp. minced red onion
  • 2 Tbsp. finely chopped fresh dill
  • 1 Tbsp. roughly chopped capers, green olives, or relish

For Serving

  • Arugula leaves (optional)
  • Whole-grain bread, crackers, or pita chips
  • Extra olive oil for drizzling (optional)

Instructions

  1. Prepare the Dressing: In a medium bowl, whisk together the mayonnaise or Greek yogurt, extra-virgin olive oil, fresh lemon juice, Dijon mustard, kosher salt, black pepper, and optional hot sauce until smooth and well combined.
  2. Add Chickpeas and Tuna: Drain and rinse the chickpeas and drain the tuna. Add both to the dressing bowl.
  3. Mix in Fresh Ingredients: Add the finely chopped celery, minced red onion, chopped fresh dill, and roughly chopped capers (or olives or relish) to the bowl.
  4. Toss Everything Together: Gently fold all the ingredients together until the chickpeas and tuna are evenly coated with the dressing and the flavors are well integrated.
  5. Serve: Serve the salad over a bed of arugula with an optional drizzle of olive oil, spread it on whole-grain bread for a sandwich, or enjoy it with whole-grain crackers or pita chips as a light meal or snack.

Notes

  • You can substitute mayonnaise with Greek yogurt for a lighter, protein-packed option.
  • Adjust the amount of lemon juice and hot sauce to taste for more acidity or spice.
  • Fresh herbs like dill can be replaced with parsley or chives depending on preference.
  • This salad keeps well in the refrigerator for up to 2 days but is best enjoyed fresh.
  • For a vegan version, omit tuna and substitute with mashed chickpeas or a plant-based tuna alternative.

Find it online: https://justsosavory.com/10-minute-chickpea-tuna-salad-recipe/