Chickpea Tuna Salad

By Rena Awada, nutritionally reviewed by Ella Davar RD

5 from 1 vote

Apr 12, 2024, Updated May 02, 2024

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You will not be able to stop eating my Chickpea Tuna Salad. It is so easy to make and full of flavor. A great addition to your dinner table that everyone will love.

an oval white bowl with chickpea tuna salad made with greens, chopped celery, and chopped tomatoes

Salads are one of my favorite dishes to make because there are endless ways to make them and a great way to add more fiber to your diet. This salad is so crunchy and fresh-tasting, I promise it will be your go-to salad which can be enjoyed as a side dish or served as is as a light lunch or dinner. I bet you already have all the ingredients you will need to make this chickpea tuna salad in your fridge and pantry. It is made with spinach, celery, olives, onions, tomatoes, chickpeas, and tuna. Then tossed in a simple dressing made with oil, garic, italian seasoning, and lemon juice.

Recipe Highlight

Packed with flavor: You will love how simple and flavorful this salad comes out.
Easy: No cooking needs, chop and prepare the veggies, make the dressing, add tuna, and toss together.
Filling: Loaded with fiber and protein, this salad will no doubt keep you full until your next meal.

a bowl with chickpea and tuna salad with other veggies like tomatoes, celery and olives, with a spoon in the bowl.

Ingredient for this salad

Water Packed Tuna, one can, (drained)
Chickpeas, one can, rinsed, and drained
Baby Spinach: if you do not like spinach use other greens
Stalks of Celery, (chopped)
Olives: I used green olives, you can use black or kalamata olives
Sprigs Onions: (finely sliced)
Cherry Tomatoes: (or baby tomatoes, quartered)
For the dressing: garlic cloves, olive oil, lemon juice, Italian seasoning, Pinch sea salt.

How to make Chickpea Tuna Salad

Peel the garlic and grate using a hand grater.
In a small mixing bowl, combine olive oil, lemon juice, and seasonings; Whisk vigorously until fully incorporated and forms an emulsion.
Add the grated garlic, whisk again, and set aside. Combine the drained tuna and chickpeas to a bowl.
Add spinach, celery, green onions, olives, and tomatoes.
Pour the dressing on top and toss to combine and coat. Enjoy!

chopped cherry tomatoes, chopped celery, chopped onions, and chopped spinach on a cutting board

My Pro Tip

Recipe Tip

Use any other greens in place of spinach. Spinach is not a must. You can also use mixed greens.
Any Olives you have handy will work. I love the taste of the green olives for this recipe though.
Tuna in oil is also ok to use, but I prefer water-packed. No need for the added calories.
Lime or Lemons will work
If making large batches to have later, do not add the dressing until ready to serve.
Place leftovers in a container and store in the fridge for up to 2 days. We do not recommend freezing.

a white bowl with tuna and chickpea salad that has other veggies like olives, tomatoes, and chopped celery.

Frequently Asked Questions

Can you eat canned chickpeas raw?

Canned chickpeas are fully cooked and ready to eat. You do not need to cook canned chickpeas before eating or adding them to your salads. They are safe to eat right off the can if you like! Dried and raw chickpeas need to be soaked overnight.

Should you wash canned chickpeas?

Drain and rinse/wash canned chickpeas before using to cut down on consuming unnecessary starch and sodium. They also say that if you rinse them it will be much easier to digest and get less bloat.

How long does tuna salad last in the fridge?

This chickpea Tuna salad will last 3-4 days in the fridge. You can omit to add the dressing until ready to eat. If you have any leftovers, store them in a tightly sealed container and store them in the fridge. Serve cold when ready to eat. We do not recommend freezing.