Go Back
–+ servings
Chickpea Tuna Salad in a blue and white serving bowl
Print Recipe
No ratings yet

Chickpea Tuna Salad Recipe

This Chickpea Tuna Salad is light, tangy, and slightly creamy with crunchy celery, red onion, bell pepper, fresh dill, and briny capers. Ready in about 15 minutes and perfect for sandwiches, wraps, or easy meal prep.
Prep Time15 minutes
Chilling Time30 minutes
Total Time45 minutes
Course: adult snack, lunch
Cuisine: American
Servings: 4
Author: Kellie
Cost: $6

Equipment

Ingredients

Chickpea Tuna Salad

  • 15 ounce can chickpeas, drained and rinsed 15-oz can
  • 10 ounce can tuna, drained well (water-packed or oil-packed both work) 2 - 5-oz cans
  • 2 tbsp capers drained (plus 1 tsp brine if you want extra zing)
  • 2 ribs celery finely diced
  • 1/3 cup finely diced red onion
  • 1/2 red bell pepper finely diced
  • 2 tablespoons chopped fresh dill
  • 1/4 cup chopped fresh parsley

Salad Dressing

  • 3 tablespoons mayonnaise
  • 3 tablespoons plain Greek yogurt
  • 1 1/2 tablespoon apple cider vinegar start with 1 tbsp, then adjust
  • 1 tsp Dijon mustard optional but great
  • 1/2 teaspoon kosher salt plus more to taste
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika or sweet paprika
  • Pinch of cayenne or crushed red pepper flakes optional

Instructions

  • Add chickpeas to a large bowl and lightly mash with a fork or potato masher until about 1/3–1/2 are smashed and the rest are still whole.
  • In a small bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, Dijon (if using), salt, pepper, garlic powder, onion powder, paprika, and cayenne (if using). Taste and add a splash more vinegar or a teaspoon of caper brine if you want it tangier.
  • Add tuna, capers, celery, red onion, and red bell pepper to the chickpeas. Pour dressing over the top and fold gently until evenly coated.
  • Stir in dill and parsley. Taste and adjust seasoning (more salt/pepper, extra vinegar, or more capers).
  • Let it sit 10–20 minutes in the fridge to let flavors meld.

Notes

  • Mash for texture: Smash about 1/3–1/2 of the chickpeas so the salad is creamy but still chunky.
  • Dial the tang: Start with less vinegar, then add more to taste (or use a teaspoon of caper brine for extra zing).
  • Mellow the onion: Rinse diced red onion under cold water and drain before adding for a less sharp bite.
  • Chill time helps: 10–20 minutes in the fridge makes the flavors blend beautifully.
  • Storage: Refrigerate in an airtight container and enjoy within 4–5 days; assemble sandwiches right before eating for best texture.

Nutrition

Calories: 335kcal | Carbohydrates: 34g | Protein: 25g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 30mg | Sodium: 669mg | Potassium: 596mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1032IU | Vitamin C: 27mg | Calcium: 101mg | Iron: 5mg