This chickpea salad with tuna is a bright, protein-packed lunch that’s quick to prepare and ideal for meal prep. It’s a lighter version of classic tuna salad made with protein-rich tuna, fiber-filled chickpeas, crunchy celery, fresh herbs, lemon, and a creamy but light dressing of Greek yogurt and mayonnaise. The chickpeas add satisfying texture and extra nutrition without weighing the dish down.
This tuna and chickpea salad updates the familiar tuna-salad flavor with tender chickpeas for added fiber and texture. Fresh dill, lemon juice, celery, and a mix of yogurt and mayo keep the salad bright and creamy without being heavy—perfect for lunches, sandwiches, or salads.
Chickpea Salad with Tuna Recipe Highlights
- High in protein – Built from tuna and chickpeas with a bit of Greek yogurt for staying power and extra protein.
- Lighter tuna salad – Creamy but not over-dressed; Greek yogurt blends with mayonnaise for balance.
- Meal prep friendly – Keeps well in the fridge for up to three days, making it convenient for lunches.
- Fresh flavor and texture – Chickpeas add heartiness while celery, onion, herbs, and lemon keep it lively.
Ingredients You’ll Need
- Chickpeas – Canned chickpeas (garbanzo beans) add fiber and texture.
- Tuna – Canned light tuna (skipjack) packed in water is a lower-mercury option.
- Celery – Finely chopped for crunch.
- Onion – Finely chopped red onion or shallot.
- Mustard – Dijon adds depth and helps bind the dressing.
- Herbs – Fresh dill is classic; parsley is a fine substitute.
- Greek yogurt – Adds creaminess, tang, and protein.
- Mayonnaise – Use your preference; the recipe works with all mayo, all yogurt, or a mix.
- Lemon juice – Fresh lemon brightens the salad.
See the recipe card below for exact measurements, salt, and pepper.
Substitutions & Variations
- Add pickles or gherkins – Finely chopped dill pickles or gherkins give a tangy, deli-style flavor if you prefer.
How to Make Chickpea Tuna Salad
- In a medium bowl, combine Greek yogurt, mayonnaise, Dijon mustard, chopped dill (or parsley), lemon juice, and finely chopped onion. Stir until smooth.
- Add the chopped celery, drained chickpeas, and drained, flaked tuna. Gently fold until everything is coated and combined.
3. Taste and adjust salt, pepper, lemon, or herbs as needed. Serve immediately or chill for later.
How to Serve
Serve this chickpea tuna salad in lettuce cups, tucked into a wrap, spooned onto toasted bread for an open-faced sandwich, or over mixed greens. It also pairs well with crackers or sliced cucumbers for a light, protein-rich meal.
Storage
Store the salad in an airtight container in the refrigerator for up to three days. Stir before serving; if it thickens, a splash of lemon juice or a teaspoon of water will refresh the texture.
More High Protein Salad Recipes
If you like quick, protein-packed salads, try other options such as ham salad, curried chicken salad, chicken and avocado salad, or a lentil quinoa salad with lemon vinaigrette for variety.
If You Make This Chickpea Tuna Salad
Please leave a comment to share how you served it or any tweaks you made—reader feedback helps others and is always appreciated.
📖 Recipe
Chickpea Tuna Salad
An easy, high-protein lunch with fresh dill, lemon, and creamy Greek yogurt and mayonnaise. Great for meal prep.
Ingredients
- 2 tablespoons mayonnaise
- 2 tablespoons Greek yogurt (or use all mayo if preferred)
- 1 tablespoon chopped fresh dill (or parsley)
- 1–2 tablespoons finely chopped red onion or shallot
- 1 teaspoon chopped fresh parsley (optional)
- 2 teaspoons lemon juice (or more to taste)
- 2 teaspoons Dijon mustard
- 1/3 cup chopped celery (about 1 rib)
- 3/4 cup chickpeas (about half a can, drained and rinsed)
- 15 ounces light tuna (skipjack), drained and flaked (about 3–5 ounce cans)
- 1/4 teaspoon sea salt
- Freshly ground black pepper to taste
- 4 small gherkins, chopped fine (optional)
Equipment
- Medium mixing bowl
- Chef’s knife
Instructions
- In a bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, chopped dill (or parsley), and finely chopped onion until smooth.
- Add the chopped celery, drained chickpeas, and drained, flaked tuna. Gently fold to combine without mashing the chickpeas too much.
- Season with sea salt and freshly ground black pepper. Taste and adjust acidity or herbs as needed. Serve immediately or refrigerate for up to three days.
Notes
Protein note: Protein will vary slightly depending on the tuna and yogurt brands used.
Nutrition
- Serving size: 0.75 cup
- Calories: 202 kcal
- Carbohydrates: 9 g | Protein: 24 g | Fat: 7 g
- Fiber: 3 g | Sodium: 315 mg | Potassium: 313 mg