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. 

  • Author: Katia
  • 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

1/4 cup mayo ( can sub for plain Greek yogurt) 

1 Tbsp lemon juice

1-2 Tbsp Sriracha  or preferred hot sauce (I prefer 2 Tbsp, but if you're leery, do 1)

1/4 tsp sea salt

1/4 tsp black pepper

1/4 tsp celery salt

About 1/4 cup parsley, chopped


2 Tbsp small capers, drained


  1. In a small bowl mix together mayo, lemon juice, sriracha, salt, pepper & celery salt.
  2. 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.
  3. 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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