Mediterranean Tuna and Chickpea Salad

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I always have cans of tuna in my pantry at home. It’s a great addition to so many meals, and we all love it in an easy salad recipe.

Everyone in my house loves tuna, including the kids. This easy salad recipe can be made in just 10 minutes, it’s the ideal quick protein packed meal.

Today I’ve paired it with chickpeas which is another staple I keep in my pantry.

The great thing about salads like this tuna and chickpea salad, is that they are great for meal prep. You can make a big batch at the weekend and store in the refrigerator. Perfect for easy meals and lunch on the go throughout the week.

If you like seafood recipes you check them out here. If you like tuna you also should check out my Mediterranean Tuna Salad, Mediterranean Tuna Patties Recipe, Mediterranean Tuna Pasta Salad, or this Healthy Tuna Salad Recipe.

Why You’ll Love This Tuna Chickpea Salad

• Easy Preparation: The salad can be prepared and ready to enjoy in just 10 minutes. It is great for meal prep!
• Versatile: This salad is versatile and can be adapted to suit your own tastes. It makes a great light meal option, or a tasty salad side alongside your favorite Mediterranean dishes.
• Protein Packed: If you like to try and add protein to your meals, this salad is a great way to do that. I love making this salad and serving it on lettuce wraps, over a bed of lettuce or in a pita.

Recipe Ingredients You’ll Need

• Tuna – I used 2 cans of tuna in water, but you could use tuna in oil here too if you like a richer flavor. If you use the tuna in water make sure to drain the water out.
• Chickpeas – for ease, I like to use canned chickpeas but you can also use dried chickpeas. You will just need to soak the chickpeas overnight.
• Vegetables – I use a combination of fresh vegetables including red onion, English cucumber (you can also use Persian cucumbers), roasted red peppers, celery, green olives and green onion.
• Cheese – I like to add crumbly feta cheese to this salad, as it has a creamy, tangy flavor.
• Fresh Herbs – For a burst of fresh herb flavor I like to add freshly chopped parsley and dill.
• Salad Dressing – I make a simple dressing with extra virgin olive oil, creamy Greek yogurt, lemon juice, fresh dill and sweet paprika, seasoning it with some sea salt and black pepper.

Please see the recipe card below for exact ingredient amounts and instructions. 

Recipe Variations

• Beans: I’ve used chickpeas, but you can substitute with any variety of bean, try red or white kidney beans, navy beans or borlotti beans.
• Cheese: I like to use feta cheese, but you could also use a crumbly goats cheese, or any other variety of cheese that you enjoy eating.
• Vegetables: You can use any variety of vegetable in this recipe, try adding cherry or grape tomatoes, red or green bell peppers, zucchini, jalapeño peppers.
• Olives: Use any variety and colour of olives, kalamata olives, or even sub in capers, artichoke hearts or relish.
• Fresh Herbs: I added fresh parsley and dill to the salad, but you could also use other herbs like fresh basil, mint or chives.
• Dairy-Free: Skip the feta cheese and add some tahini, or a spoon of hummus to add a creaminess to the salad.
• Vegetarian: Swap the tuna for roasted eggplant or grilled portobello mushrooms for a plant-based option.

How to Make this Tuna Chickpea Salad

Step 1 – Prepare the Salad Dressing: In a mason jar or small bowl whisk together all the ingredients for the salad dressing until well combined. Set aside.

Step 2 – Prepare the Salad: In a large bowl combine the tuna, chickpeas, red onion, cucumber, roasted red pepper, celery, olives and mix well.

Step 3 – Add the Feta Cheese: Add in the feta cheese, green onions, parsley and dill and gently mix.

Step 4 – Dress the Salad: Add the dressing into the salad and gently stir until the dressing completely coats the salad.

Step 5 – Serve the Salad: Serve in a bowl garnished with fresh dill and lemon wedges.

Serving Tips

• This salad makes a great light meal on it’s own served with a side of pita bread or Homemade Baked Pita Chips. Or serve it over arugula or romaine salad.
• It also makes a great sandwich filling, try it in a pita wrap. Or add it to your favorite rice or hummus bowl. Try is it in my Mediterranean Hummus Bowl, or Mediterranean Buddha Bowl.
• This easy tuna salad also works well as a side dish to a main meals like these  Moroccan Chicken Thighs, Shish Taouk Chicken Thighs or these Grilled Beef Kofta Kebabs.

Storage Tips

Once made, this tuna salad should be stored in the refrigerator until ready to serve. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.