Can I use tuna packed in oil?

Absolutely. Tuna packed in oil adds a richer, silkier texture and deeper flavor. Just be sure to drain it well before adding to the salad. Oil-packed tuna can make the salad a bit heavier, but some find it extra satisfying. If you're looking to keep things lighter, stick with tuna in water.

What’s the best way to make this salad vegan?

Simply omit the tuna and increase the chickpeas, or substitute with another canned bean—like cannellini or great northern beans. Swap the mayo for a vegan mayo, and you’re set for a fully plant-based, protein-rich salad that’s just as delicious.

Can I make this salad in advance? Will it get soggy?

Yes, you can absolutely make it ahead! In fact, letting the salad sit in the fridge for up to a day actually deepens the flavor. If anything, it gets better—not soggy. If you’re saving it for a party or meal prep, just be sure to keep it well-sealed in an airtight container.

What kind of tuna is best?

Any canned tuna you prefer works, but solid white albacore gives a firmer bite, while chunk light offers a softer texture. If sustainability is a priority, look for skipjack or brands certified for responsible fishing. Both water- and oil-packed tuna are great, so use whatever you love or have in the pantry.

Chickpea Tuna Salad Recipe

Name: Chickpea Tuna Salad Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 15 ounces canned chickpeas, drained and rinsed; 5.5 ounces canned tuna packed in water, drained (cans between 5.2 and 6 ounces are suitable); 1 stalk celery, diced small; 2 small dill pickles, diced small; ¼ cup red onion, finely diced; 1 or 2 cloves garlic, finely minced; ¼ cup mayonnaise; 3 tablespoons lemon juice (juice from approximately half a lemon); 2 tablespoons red wine vinegar (or apple cider, balsamic, or champagne vinegar as alternatives); 2 tablespoons finely minced fresh dill (or to taste; basil or mint as alternatives); 1 tablespoon capers (optional; omit if disliked); 1 teaspoon salt (or to taste); ¾ teaspoon freshly ground black pepper (or to taste); 1 teaspoon granulated sugar (optional but recommended)

Description

This Chickpea Tuna Salad is a protein-packed, flavorful, and creamy salad that combines chickpeas, tuna, crisp vegetables, and a tangy, herbaceous dressing. Perfect for meal prep, it’s quick to make and versatile enough for sandwiches, wraps, or served over greens. Ideal for a nutritious lunch or light main course with a Mediterranean twist.

Ingredients

Units Scale

Legumes & Protein

15 ounces canned chickpeas, drained and rinsed
5.5 ounces canned tuna packed in water, drained (cans between 5.2 and 6 ounces are suitable)

Vegetables & Aromatics

1 stalk celery, diced small
2 small dill pickles, diced small
1/4 cup red onion, finely diced
1 or 2 cloves garlic, finely minced

Dressing & Extras

1/4 cup mayonnaise
3 tablespoons lemon juice (juice from approximately half a lemon)
2 tablespoons red wine vinegar (or apple cider, balsamic, or champagne vinegar as alternatives)
2 tablespoons finely minced fresh dill (or to taste; basil or mint as alternatives)
1 tablespoon capers (optional; omit if disliked)
1 teaspoon salt (or to taste)
3/4 teaspoon freshly ground black pepper (or to taste)
1 teaspoon granulated sugar (optional but recommended)

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Instructions

Prepare the Chickpeas: Drain and rinse the canned chickpeas thoroughly. Add about half of the chickpeas to a large mixing bowl. Use a ground meat mashing tool or a fork to lightly mash these chickpeas. Mashing half the chickpeas helps create a creamy texture but is technically optional.
Add Remaining Ingredients: Add the drained tuna, celery, diced dill pickles, red onion, minced garlic, mayonnaise, lemon juice, vinegar, chopped dill, capers (if using), salt, black pepper, and sugar (if using) to the bowl. Stir everything together very well to ensure all ingredients are evenly coated and incorporated.
Adjust Seasonings: Taste the salad and check for flavor balance. Adjust by adding more salt, pepper, sugar, vinegar, or lemon juice as desired. If the salad is too dry, you can add more mayonnaise. For added tang, increase the lemon juice or vinegar, keeping in mind it will make the flavor more pronounced. Optionally, add a dash of cayenne pepper for mild heat.
Serve or Chill: Serve the salad immediately as-is, on crackers, bread, lettuce leaves, or inside a sandwich. For best flavor, you can cover and chill the salad for about 30 minutes before serving. Store leftovers in an airtight container in the refrigerator for up to 4-5 days.

Notes

Recipe yields about 4 servings if used as a filling for sandwiches, wraps, or served with sides; for standalone servings, yield may be about 2.
Feel free to swap fresh dill with fresh basil or mint for a different herb flavor.
Optional sugar balances the savory and tangy elements but can be omitted.
Vary the vinegar based on what you have; each type brings a unique flavor profile.
This salad is great for meal prep and keeps well in the fridge for up to 4-5 days.
Make it more or less creamy by adjusting the amount of mayonnaise to taste.

Nutrition

Serving Size: 1/4 of recipe (approx. 1 cup)
Calories: 250
Sugar: 4g
Sodium: 800mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 6g
Protein: 16g
Cholesterol: 15mg