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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.
Course Salad, Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 4
Calories 300kcal
Author Rena


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)


  • 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!


  • 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
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.


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