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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
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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!

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.

chickpeas, tomatoes, spinach, celery, and other veggies chopped and tossed in a dressing in a white bowl

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5 from 1 vote

Chickpea Tuna Salad

By: Rena
Servings: 4
Prep: 15 minutes
Cook: 0 minutes
Total: 15 minutes
an oval white bowl with Chickpea tuna salad that has veggies like chopped tomatoes, celery, onions, and olives.
Easy to make tuna salad made with chickpeas, celery, olives, tomatoes, spinach and tossed in a delicious homemade dressing.

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.

Nutrition

Calories: 300kcalCarbohydrates: 18gProtein: 18gFat: 18gSaturated Fat: 3gCholesterol: 21mgSodium: 898mgPotassium: 525mgFiber: 6gSugar: 2gVitamin A: 1863IUVitamin C: 18mgCalcium: 90mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salad, Side Dish
Cuisine: American
Tried this recipe?Mention @healthyfitnessmeals or tag #healthyfitnessmeals!

About Rena Awada

Hi, I’m Rena! Welcome to my blog. I am here to help you prepare delicious, light, fresh meals that your whole family will love!

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