Chickpea Tuna Salad

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Chickpea Tuna Salad is a combination of canned tuna and chickpeas with all the colorful veggies of the rainbow. Top it with feta cheese and a zesty lemon dressing for a healthy meal that you’ll make again and again!

For other healthy salad recipes, try my Kale and Quinoa Salad, Cruciferous Salad with Honey Balsamic Dressing, and Spinach Salad with Honey Dijon Dressing.

Side view of two bowls of chickpea tuna salad with a jar of dressing.

Featured Review from Shari ~“I love chickpeas so adding this to tuna and all the other things is so good. The dressing is so fresh and light bringing the whole thing together. I will make this often for a light, healthy dinner, snack or whatever. 🙂”

Chickpeas and Tuna

If ya’ll know me well, you know that chickpeas are life. I add them to almost all of my salads, all of my hummus recipes so far, and I even have a chickpea salad sandwich recipe on the blog.

Chickpeas are a great source of protein and fiber, so if you are trying to reduce your meat consumption, they are a great alternative. Above all, I just love the way they pop in your mouth and of course, the taste. They give me life, ya’ll! 😀

This salad is also great, because it incorporates lots of veggies, tuna, and a healthy, lemon-y salad dressing that I use on my Lemon Orzo Salad too. The perfect amount of zesty.

Try my Crispy Chickpeas for a crunchy, interesting twist on chickpeas! They are a nice addition to any salad.

Two bowls of healthy chickpea tuna salad with lettuce.

Ingredient Notes:

  • Chickpeas – Feel free to use any brand you like. I haven’t noticed a difference between them so far, and we eat A LOT of chickpeas. They are so good and have great protein and fiber.
  • Tuna – I normally use Albacore Tuna for this salad The measurements in the recipe card are based on drained tuna, fyi.
  • Veggies – Cucumber, red onion, bell pepper, and tomatoes.
  • Cheese – Just a little bit of feta cheese goes a long way with flavor.
  • To Serve – I used green lettuce but any salad greens work.

How to make Chickpea Tuna Salad:

Step 1
Make dressing. In a mason jar, mix together the salad dressing – the olive oil, lemon juice, honey, kosher salt, and freshly ground black pepper. Shake well and set aside.

Step 2
Assemble the salad. In a large bowl, combine the chickpeas, tuna, cucumbers, red onion, bell pepper, cherry tomatoes, and feta cheese.

Step 3
Add dressing. Pour the prepared dressing over the salad, and stir to combine. If you’re not planning to eat the entire salad, I recommend waiting to add the dressing to individual salads.

Step 4
Serve. Serve the tuna salad over a bed of salad greens. It’s also delicious on it’s own too!

Possible Variations:

It’s nice to have flexibility in salad recipes and I’ll share some below with you.

  • Add extra chickpeas. I often add an extra can of chickpeas (because I LOVE them) and chop them up. It adds extra texture to this salad.
  • Add other veggies. In addition to cucumbers, tomatoes, bell peppers, and red onions, you could add zucchini, carrots, celery, green onions, etc.
  • Use a different dressing. My sister says she likes to use apple cider vinegar in place of the lemon along with some dijon mustard. You could try my spinach salad dressing, a light honey mustard, or some honey balsamic vinaigrette instead of my lemon dressing.
  • Serve this salad over ANY salad greens. I used green lettuce, but it’s excellent over arugula, spinach leaves, red lettuce, or anything you can think of.
A bowl of the chickpea tuna salad mixed together, on a gray napkin.

How many days does this salad stay fresh?

This is a small recipe, so we’ve never had leftovers past one day. But if you add dressing to individual salads, this would last in the refrigerator for several days.

Other tuna recipes on the blog:

Closeup of a serving bowl of chickpea and tuna salad with a fork.

Kitchen Tools used for this recipe: (Affiliate Links)

xoxo ~Sue

A white bowl of chickpea tuna salad with a jar of lemon dressing.

Chickpea Tuna Salad

Chickpea Tuna Salad is a combination of canned tuna and chickpeas with all the colorful veggies of the rainbow. Top it with feta cheese and a zesty lemon dressing for a healthy meal that you'll make again and again!
5 from 5 votes
Print Pin Rate
Course: Salad
Cuisine: American
Prep Time: 20 minutes
Servings: 4 servings
Calories: 520kcal
Author: Sue Ringsdorf

Ingredients

  • 15 oz. chickpeas – rinsed and strained
  • 12 oz. albacore tuna – drained of liquid
  • 1 cup english cucumber – chopped
  • 1/4 cup red onion – sliced
  • 1/2 cup yellow bell pepper – chopped
  • 1 cup cherry tomatoes – chopped
  • 1/2 cup feta cheese – crumbled
  • salad greens – to serve

For the dressing:

  • 1/3 cup olive oil
  • 3 Tablespoons lemon – freshly squeezed
  • 1 teaspoon honey
  • kosher salt and freshly ground black pepper – to taste

Instructions

  • Combine the dressing ingredients in a mason jar. Shake to mix well.
  • Mix all the salad ingredients together in a mixing bowl. Pour dressing over the top and combine.
  • Serve over a bed of salad greens, if desired.

Notes

This is a small recipe, so we’ve never had leftovers past one day. But if you add dressing to individual salads, this would last in the refrigerator for several days.

Possible Variations:

  • Add extra chickpeas. I often add an extra can of chickpeas (because I LOVE them) and chop them up. It adds extra texture to this salad.
  • Add other veggies. In addition to cucumbers, tomatoes, bell peppers, and red onions, you could add zucchini, carrots, celery, green onions, etc.
  • Use a different dressing. My sister says she likes to use apple cider vinegar in place of the lemon along with some dijon mustard. You could try my spinach salad dressing, a light honey mustard, or some honey balsamic vinaigrette instead of my lemon dressing.
  • Serve this salad over ANY salad greens. I used green lettuce, but it’s excellent over arugula, spinach leaves, red lettuce, or anything you can think of.

Nutrition

Calories: 520kcal | Carbohydrates: 37g | Protein: 33g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 52mg | Sodium: 548mg | Potassium: 712mg | Fiber: 9g | Sugar: 9g | Vitamin A: 374IU | Vitamin C: 51mg | Calcium: 172mg | Iron: 5mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!

6 Comments

  1. I love chickpeas so adding this to tuna and all the other things is so good. The dressing is so fresh and light bringing the whole thing together. I will make this often for a light, healthy dinner, snack or whatever. 🙂

    1. Suebee Homemaker says:

      Thanks for your feedback, Shari! 🙂

  2. Jackie Thill says:

    This is so good! We had it for dinner last night and everyone liked the combination of ingredients with plenty of protein, colorful fresh vegetables and a nice, light dressing. I also had a lot of tuna in my pantry so what a great use for it. Another recipe for our regular rotation.

    1. Suebee Homemaker says:

      Oh great, Jackie! Thanks so much for trying it, and for your feedback. 🙂

  3. This salad is amazing and saves me calories for a 2nd Blackberry Peach Frozen Margarita! Score. 😎

    1. Suebee Homemaker says:

      Great idea!

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