My husband made it very clear to me when we were dating that he did not like tuna in any shape or form...until he had some of my tuna dishes. One of them being my tuna and chickpea salad. He makes it a point to even tell people, including the kids, that he hates tuna salad except for mine. I like to load up my tuna salad with herbs, spices and some hot sauce for depth of flavor.
What type of Tuna should I use?
I believe wild-caught is always best. Also, look for sustainably caught or responsibly sourced tuna. My personal preference is wild-caught Albacore or Yellowfin Tuna. I've made this tuna salad with both types, and make it with whichever I have on hand. I don't really stray from those 2 types of tuna. Here's a great article from Eat This, Not That! on the Best Canned Tuna. I get my favorite, Wild Planet Albacore from Costco. I'm always stocked up on this tuna. It's a great thing to stash in your pantry or emergency stockpile with your beans to hold for a while.
Creamy Tuna Salad Base Options
Mayonnaise is kind of a given for a good creamy tuna salad, but I've snuck in plain Greek yogurt as well if I'm in a pinch. Sometimes I even do half mayo, half yogurt just to lower the mayo, but shh...don't tell my husband. If you like it creamier you can add more, I just try to keep mine lower on mayo to be healthier.
Why add chickpeas to tuna salad?
Chickpeas are powerful little legumes! I love the taste of chickpeas and love how they can sometimes be snuck into food for more nutrition. That's why I love adding them to certain dishes. I thought chickpeas would go really well with tuna, firstly because they're about the same color so they blend in, but also they're just so good for you! They're full of fiber and have all sorts of other health benefits. Check out this article from the Cleveland Clinic, "What Are Chickpeas and Are They Healthy?" They are good for the heart, blood sugar and even weight management.
Main Tuna Chickpea Salad Ingredients:
- Tuna- I always use Wild-caught tuna; Albacore or Yellowfin tuna is great.
- Chickpeas- I use BPA free cans of chickpeas for this recipe only because it makes it a breeze to make.
- Fresh Parsley- I think fresh is best in this case. I've tried making it with dried parsley and it just wasn't the same and much less enjoyable. You can substitute the parsley for cilantro as well and it will still be delicious! I've made this exact salad with cilantro many times when I didn't have parsley.
- Hot Sauce- I really like Sriracha for the hot sauce in this salad. I just feel it has the right flavor I'm looking for and not too much heat, it just adds to the flavor.
- Lemon Juice- There needs to be a little acidity to the salad. It balances out the flavor so sometimes I add a little extra. Tuna and lemon juice always goes great together.
- Celery-I know there are some people who hate celery. I love it for the added crunch in the salad, but if you're not a fan you can try a different crunchy option like maybe diced water chestnuts, cucumber or carrots.
- Capers- I put capers as optional only because I've made it without and still love the salad, but I think the capers add a nice texture, little salty lift to the salad, so I add them if I have them.
Optional Additions to Salad
- Red Onion
- Green Onion
- More Hot Sauce!
Options to Serve with Tuna Salad
Tuna & Chickpea Salad
Tuna Chickpea salad is great on it's own or as a sandwich, on pita or in a wrap! This recipe makes about 4 cups of tuna salad so you can enjoy it for a few days for lunch if you have extra.
- Prep Time: 10
- Total Time: 10
- Category: Salad
- Method: Chop & Combine
- Cuisine: American
- Diet: Gluten Free
1- 15 oz. can chickpeas, drained & rinsed
2- 5-7 oz. cans Wild-caught Tuna, drained well (Albacore or Yellowtail)
2 celery sticks, diced small
¼ cup mayo ( can sub for plain Greek yogurt)
1 Tbsp lemon juice
1-2 tablespoon Sriracha or preferred hot sauce (I prefer 2 Tbsp, but if you're leery, do 1)
¼ tsp sea salt
¼ tsp black pepper
¼ tsp celery salt
About ¼ cup parsley, chopped
2 Tbsp small capers, drained
- In a small bowl mix together mayo, lemon juice, sriracha, salt, pepper & celery salt.
- In a medium bowl for the final salad mash up the chickpeas to your liking. I usually smash up about half to three quarters of the chickpeas just so there aren't too many whole chickpeas in the salad.
- Add the remaining ingredients to the chickpea bowl: dressing, tuna, celery, parsley and capers if you're adding them. Stir to combine. Enjoy salad immediately or chill in fridge for about an hour.
This tuna salad can be enjoyed for 5 days refrigerated.
Keywords: Tuna, Albacore, Yellowtail, Seafood, Sandwich, Salad
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