Chickpea Tuna Salad

By Rena |

Delicious Chickpea Tuna Salad recipe that’s so easy to make and full of flavor. Perfect healthy salad recipe your whole family will enjoy. Makes for a great addition to your dinner table.

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This tuna salad recipe is so easy to make and loaded with chickpeas and veggies. So crunchy and fresh-tasting, this chickpea tuna salad is going to be your go-to salad recipe. Ingredients used to make this healthy tuna salad are pantry staples that you most likely readily have in your pantry and fridge. Quick and easy to make and can be ready in just about 15 minutes. Enjoy it as is on its own or serve it as a side dish with lunch or dinner.

How to make Chickpea Tuna Salad

Tuna salad dressing ingredients

1 medium clove garlic
3 tbsp. olive oil (extra-virgin)
2 tbsp. lemon juice (freshly squeezed)
1/2 tsp Italian seasoning
Pinch sea salt

  • 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!

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Recipe Notes and Tips

  • Use any other greens in place of spinach
  • Any Olives you have handy will work
  • Tuna in oil is also ok to use, but we prefer water-packed
  • Lime or Lemons
  • 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.

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Chickpea tuna salad recipe

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 in a tightly sealed container and store in the fridge. Serve cold when ready to eat. We do not recommend freezing.

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We would love to see you remake this easy chickpea tuna salad recipe. Please leave us some feedback in the comments section below if you make it soon. Also, don’t forget to share it with your friends and family on social media.

More easy salad recipes:

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Chickpea tuna salad recipe

Chickpea Tuna Salad

Easy to make tuna salad made with chickpeas, celery, olives, tomatoes, spinach and tossed in a delicious homemade dressing.
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Course: Salad, Side Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 4
Calories: 300kcal
Author: Rena

Ingredients

For the Dressing:

  • 1 Medium Garlic Clove
  • 3 Tbsp Olive Oil (extra-virgin)
  • 2 Tbsp Lemon Juice (freshly squeezed)
  • ½ Tsp Italian Seasoning
  • Pinch of Sea Salt

For the Salad:

  • 7 oz Water Packed Tuna, one can (drained)
  • 14 oz Chickpeas, one can rinsed, and drained
  • 2 Cups Baby Spinach (loosely packed, and chopped)
  • 3 Stalks Celery (chopped)
  • 3/4 Cup Olives
  • 2 Sprigs Onions (finely sliced)
  • 10 Cherry Tomatoes (or baby tomatoes, quartered)

Instructions

  • 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 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!

Notes

Substitutes:
  • Use any other greens in place of spinach
  • Any Olives you have handy will work
  • Tuna in oil is also ok to use
  • Lime or Lemons
Storage:
Place leftovers in a container and store in the fridge for up to 3-4 days. We do not recommend freezing.
Nutritional facts:
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

Nutrition

Calories: 300kcal | Carbohydrates: 18g | Protein: 18g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 21mg | Sodium: 898mg | Potassium: 525mg | Fiber: 6g | Sugar: 2g | Vitamin A: 1863IU | Vitamin C: 18mg | Calcium: 90mg | Iron: 3mg
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