Chickpea Tuna Salad

This chickpea tuna salad is a quick, nourishing, and flavorful favorite, especially in spring and summer when the last thing I want to do is turn on the stove. I've loved tuna with pickles since I was a kid, and now that I've discovered the magic of fresh herbs, they've become a must in the mix. By adding chickpeas, you get a double boost of protein and fiber, plus extra heartiness that makes it perfect for meal prep. Instead of the usual mayo, this version uses a creamy, tangy tahini dressing that's dairy-free and unbelievably good.

Author: Balancing Bowls

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 20 minutes

Cook Time:

Total Time: 20 minutes

Servings: 8 Servings

Calories: 206 kcal per serving

Ingredients

1 can - chickpeas
2 cans - tuna
½ cup - red onion
½ cup - celery
¼ cup - capers
3–4 - dill pickles
½ cup - fresh dill
6 tablespoons - tahini
6 tablespoons - water
2 tablespoons - olive oil
2 teaspoons - Dijon mustard
6 tablespoons - lemon juice
2 - lemons
1 tsp - kosher salt
1 tsp - black pepper

Instructions

Prep Ingredients - Chop and measure all base salad ingredients. Rinse and drain chickpeas and tuna.
Mix Salad Base - In a large mixing bowl, combine chickpeas, tuna, red onion, celery, capers, pickles, and fresh dill.
Make the Dressing - In a small bowl, whisk together tahini, water, olive oil, Dijon mustard, lemon juice, lemon zest, salt, and pepper until smooth and emulsified. Tahini can clump at first, so keep whisking through this stage. If it seizes, add a little extra water, 1 teaspoon at a time, until it loosens.
Combine - Pour the dressing over the salad base and toss until evenly coated.
Chill (Optional) - For the best flavor, let the salad rest in the fridge for about 1 hour before serving.

Nutrition