Description
This Zesty Chickpea Tuna Salad is a hearty, protein-packed, no-cook lunch that’s full of fresh flavor. Mashed chickpeas, flaky tuna, crunchy veggies, and a tangy lemon-mustard dressing come together in minutes. It’s perfect for sandwiches, wraps, lettuce cups, or meal prep, and it’s naturally gluten-free and easy to customize.
Ingredients
- 1 can chickpeas, rinsed and drained
- 1 can tuna, drained (solid albacore or preferred variety)
- 2 tablespoons red onion, finely chopped
- 1 celery stalk, diced
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- Salt, to taste
- Black pepper, to taste
- Optional: chopped parsley, dill, garlic powder, paprika
Instructions
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Place chickpeas in a mixing bowl and mash with a fork or masher until mostly broken down (leave some texture).
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Add tuna, red onion, celery, lemon juice, olive oil, and Dijon mustard.
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Stir until well combined.
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Season with salt, pepper, and optional herbs or spices to taste.
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Serve immediately or chill before serving. Great in sandwiches, lettuce wraps, or over salad greens.
Notes
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Use mashed avocado instead of olive oil for a creamier version.
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Add diced cucumber or bell pepper for extra crunch.
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Stir in a spoonful of Greek yogurt for added creaminess.
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Swap tuna for white beans for a vegan version.
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Keeps well in the fridge for up to 3 days—great for meal prep.
