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An oval plate of chickpea tuna salad is photographed from the top view/close up.

Chickpea Tuna Salad Recipe

This Chickpea Tuna Salad with homemade lemon dressing is a great dish that you can serve for picnics, barbecue parties, brunch or a simple lunch. It is also perfect for a quick and easy meal prep. Packed with protein and good-for you fats, it is healthy and filling. Ready in 30 minutes and can be made ahead.
Course Salad
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings (5-6 cups)
Calories 318kcal


For the Dressing:

  • 3 tablespoons olive oil
  • 1 shallot chopped (or ¼ cup chopped red onion)
  • 2 cloves of garlic if you like garlic feel free to use more
  • Juice of a lemon
  • 2 tablespoons pickle juice
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper

For The Salad:

  • 1 can 15 oz. chickpeas, drained and rinsed
  • 2 cans 5 oz. chunk light tuna (or any that you like), drained
  • ¾ cup cherry tomatoes sliced thinly
  • ½ cup pickles sliced (6-7 pickles)
  • 1 cucumber cut into small cubes
  • ½ cup Kalamata olives sliced (or any other olives you like)
  • 1 hardboiled egg chopped
  • 4 radishes sliced or cut into small cubes
  • 1 ½ cups arugula rinsed (any other salad greens or sprouts would work)


  • To make the dressing: Place olive oil, shallot, garlic, lemon and pickle juice, salt and pepper in a small jar. Put the lid on and give it a good shake. Set aside. The dressing can be made 2 days in advance, placed in a jar with a tight lid, and kept in the fridge.
  • To assemble the salad:
    Put chickpeas, tuna, tomatoes, pickles, cucumber, olives, chopped egg, radishes, and arugula in a salad bowl.
  • Drizzle with the dressing. Give it a gentle toss. Taste for seasoning and serve.



  • Can I make this salad in advance? You sure can. Simply prep vegetables and the dressing separately and assemble the salad an hour before serving.
  • Can I make a sandwich using this bread? You sure can. Just use your favorite sandwich bread or pita. 
  • What is the best way to store it? I recommend storing this salad in an airtight container in the fridge upto 2 days.


Calories: 318kcal | Carbohydrates: 22g | Protein: 24g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 31mg | Sodium: 1355mg | Potassium: 552mg | Fiber: 7g | Sugar: 3g | Vitamin A: 533IU | Vitamin C: 11mg | Calcium: 99mg | Iron: 4mg