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My Mediterranean Tuna and Chickpea Salad recipe is a packed with protein rich tuna, chickpeas and feta cheese, along with a rainbow of fruits and vegetables. This makes great meal-prep, a side dish or a main dish for lunch!
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 love this sort of tuna-mediterranean veggie combo, you should check out my easy Mediterranean Tuna Pasta Salad with fresh veggies, Mediterranean Tuna Salad, Mediterranean Tuna Patties Recipe or this Easy Tuna Salad Recipe.
Why We Love this Tuna Chickpea Salad
This Tuna Chickpea Salad is so easy to make and a great twist on tuna salad. Here is why we love this 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
You will love this easy recipe and the simple ingredients it uses. It is one of my favorite recipes!
- 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. If you prefer a vegan chickpea recipe try my vegan chickpea sandwich with creamy yogurt.
- 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 tangy flavor.
- Fresh Herbs: For a burst of herb flavor I like to add fresh 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.
Recipe Variations
- Beans: swap the chickpeas for white kidney beans, red kidney beans, navy beans red or back beans.
- Cheese: try goat cheese or Parmesan cheese.
- Vegetables: you can mix up the veggies by using cherry or grape tomatoes, red or green bell peppers, or jalapeño peppers.
- Olives: Use any variety and color of olives, kalamata olives, or even sub in capers, artichoke hearts or relish.
- Fresh Herbs: brighten the dish with fresh herbs like fresh basil, mint or chives.
- 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.
More Chickpea Salad Recipes
Salads
Greek Chickpea Salad
Mediterranean
Kale Chickpea Salad
Vegetarian
Zucchini Quinoa Chickpea Salad
Mediterranean
Mediterranean Eggplant Chickpea Salad
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Mediterranean Tuna and Chickpea Salad
Video
Ingredients
For the Salad
- 2 – 5 ounce cans tuna chunks in water, drained
- 1 15 ounce can chickpeas, rinsed and drained
- 1/4 cup red onion, chopped
- 1 small English cucumber, diced
- 1 cup roasted red peppers, chopped
- 1 stalk celery, finely diced
- 1/2 cup green olives, chopped (or you can sub in capers, relish or kalamata olives)
- 1/2 cup feta cheese, crumbled
- 4-5 green onions, green and white parts chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
For the Salad Dressing
- 2 tablespoons extra virgin olive oil
- 1/4 tablespoon Greek yogurt
- 1/2 lemon, juiced
- 3 tablespoons fresh dill, chopped
- 1 teaspoon sweet paprika
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- In a mason jar or small bowl whisk together all the ingredients for the salad dressing until well combined. Set aside.
- In a large bowl combine the tuna, chickpeas, red onion, cucumber, roasted red pepper, celery, olives and mix well.
- Add in the feta cheese, green onions, parsley and dill and gently mix.
- Add the dressing into the salad and gently stir until the dressing completely coats the salad.
- Serve in a bowl garnished with fresh dill and lemon wedges, or with a side of pita bread, over arugula or romaine, in a pita wrap, or as an addition to a hummus or rice bowl.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is such a healthy, and easy side dish to make!
Do you have nutritional info for this dish? It sounds wonderful and I’d like to make it but I have to know calories per serving.
I do not yet. I am hoping to get this up and running. Sorry!