The Best Chickpea Tuna Salad (with a Kick)

Tuna Chickpea Salad on sourdough bread with pickles in front , lemon and tomatoes in back

5 from 1 vote

The Best Chickpea Tuna Salad (with a Kick)

This healthy tuna salad recipe is great on it's own in a bowl or in a lettuce wrap, as a sandwich filler, or on a pita! You can also make one "mean" tuna melt if you like with this tuna salad as well. This makes about 4 cups of tuna salad so you can store it in an air-tight container and enjoy it for 4-5 days for lunches.

Prep Time10

Total Time10

Course: Salad

Cuisine: American

Keyword: Albacore, Salad, Sandwich, seafood, Tuna, Yellowtail

Servings:

Calories: 203kcal

Author: Katia

Equipment

Mixing Bowl

Ingredients

1 can (15 oz.) can of chickpeas drained & rinsed
2 cans (10 oz.) 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
1/4 cup parsley chopped

*Optional:

2 Tbsp small capers drained

Instructions

In a small bowl mix together mayo, lemon juice, sriracha, salt, pepper & celery salt to make your salad dressing.
In a medium bowl, add the chickpeas and use a fork or potato masher to smash 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: salad dressing, tuna, celery, parsley and capers if you're adding them. Stir to combine. Chill in the fridge or enjoy the salad immediately. Give it a little drizzle of olive oil and a stir before serving.

Notes

This tuna salad can be enjoyed for up to 5 days refrigerated.

Nutrition