This chickpea tuna salad is a quick, nourishing, and flavorful favorite, especially in spring and summer when the last thing I want to do is turn on the stove. Of course, me being the bean-obsessed cook that I am, I had to find a way to work beans into a tuna salad. I've loved tuna with pickles since I was a kid, and now that I've discovered the magic of fresh herbs, they've become a must in the mix. By adding chickpeas, you get a double boost of protein and fiber, plus extra heartiness that makes it perfect for meal prep. Instead of the usual mayo, this version uses a creamy, tangy tahini dressing that's dairy-free and unbelievably good.
Ingredient Notes
- Chickpeas - They add creaminess, plant-based protein, and fiber. Use canned for convenience, but rinse and drain well for the best texture.
- Tuna - I prefer solid white albacore packed in water for a clean, mild flavor, but chunk light tuna or oil-packed can work, too.
- Tahini - This creamy sesame paste adds richness without dairy. If you haven't tried tahini yet, you really should. It's nutty, velvety, and transforms this salad into something special. No tahini on hand? See the recipe card for a mayo dressing version.
- Fresh herbs & pickles - Dill, capers, and pickles add brightness, acidity, and crunch that make every bite pop.
Instructions
Start by prepping all your ingredients: finely chop the onion, celery, and dill, and dice the pickles. In a large bowl, combine the chickpeas, tuna, onion, celery, capers, pickles, and dill.
For the dressing, whisk tahini, water, olive oil, Dijon mustard, lemon juice, lemon zest, salt, and pepper until smooth and emulsified. Tahini can clump at first, so keep whisking through that stage. If it seizes, add water 1 teaspoon at a time until it loosens.
Pour the dressing over the salad base and toss until everything is evenly coated. You can serve it right away, but I recommend letting it rest in the fridge for about an hour so the flavors meld.
How to Serve Chickpea Tuna Salad
- Piled into sandwiches with crisp lettuce
- Scooped into lettuce wraps for a low-carb option
- Over a bed of mixed greens
- With crackers or pita chips
- Packed in a container for a beach or picnic lunch
Tips, Tricks, and Alterations
- Mayo Dressing Alternative - Swap the tahini dressing for a classic mayo-lemon version (see note section of the recipe card).
- Extra Veggies - Add diced cucumber, shredded carrots, or chopped bell peppers for more crunch.
- Flavor Boost - Stir in a spoonful of whole-grain mustard or sprinkle with smoked paprika.
- Meal Prep Friendly - Keeps well in the fridge for 3-4 days, making it ideal for lunch prep.
- Pickled Add-Ins - Try stirring in a spoonful of pickled banana peppers or pickled habaneros for a tangy kick and a little heat.
As you enjoy this salad, you might also like other chickpea-style sandwiches that make great picnic or everyday lunch ideas: Chickpea Smash and Buffalo Chickpea Salad Wrap.
Recipe
Chickpea Tuna Salad
Ingredients
Base Salad
- 1 15 oz can chickpeas, rinsed and drained
- 2 5 oz cans tuna, drained
- ½ cup red onion finely chopped
- ½ cup celery finely chopped
- ¼ cup capers
- 3 -4 dill pickles small diced (about ¼ cup)
- ½ cup fresh dill finely chopped
Tahini-Mustard Dressing
- 6 tablespoons tahini
- 6 tablespoons water plus more as needed
- 2 tablespoons olive oil
- 2 teaspoons Dijon mustard
- 6 tablespoons lemon juice
- Zest of 2 lemons
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- Prep Ingredients - Chop and measure all base salad ingredients. Rinse and drain chickpeas and tuna.
- Mix Salad Base - In a large mixing bowl, combine chickpeas, tuna, red onion, celery, capers, pickles, and fresh dill.
- Make the Dressing - In a small bowl, whisk together tahini, water, olive oil, Dijon mustard, lemon juice, lemon zest, salt, and pepper until smooth and emulsified. Tahini can clump at first, so keep whisking through this stage. If it seizes, add a little extra water, 1 teaspoon at a time, until it loosens.
- Combine - Pour the dressing over the salad base and toss until evenly coated.
- Chill (Optional) - For the best flavor, let the salad rest in the fridge for about 1 hour before serving.
Did you make this recipe? Let me know!