This easy Chickpea Tuna Salad is a fresh mix of salad veggies and two pantry staples that are always on hand; canned chickpeas and canned tuna!
This post is sponsored by Blue Harbor Fish Co.®. All opinions are my own.
CHICKPEA TUNA SALAD
Growing up, tuna salad sandwiches were my favorite – so it’s not a surprise that I love a solid tuna salad for lunch (or dinner if Jason is working late and I’m on my own) because it’s packed with protein and requires minimal effort.
I don’t know about you, but life is busy right now and also not busy. With everything going on at the end of the day, my mind is just done even though it feels like I should have more time because we literally cannot go anywhere right now. But I’m trying to give myself grace in this season because this is a new experience for me (and for you) and more than anything I just want to control the things I can, and eating clean most days is one of them.
But I still need easy, because if I try and overcomplicate recipes or menus right now, it just won’t happen. We’ll get there again, but for now I need to pull from my pantry and the fridge with ease for a solid meal and this Chickpea Tuna Salad is on the menu often these days at Casa de Crews!
I make this Chickpea Tuna Salad using Blue Harbor Fish Co.® Wild Albacore Tuna. Their clean flavor makes it easy for me to just grab from the pantry and go. Though honestly, it’s so fresh and flaky that it’s easy to enjoy straight from the can for a quick meal.
If you’re unable to find canned tuna for this recipe, Blue Harbor Fish Co. also offers their wild albacore in 3-ounce pouches that I always have in the pantry as well; highly suggest either their Wild Albacore Tuna in Water, or the Wild Albacore with Lemon Dill for today’s recipe.
INGREDIENTS TO MAKE CHICKPEA TUNA SALAD
What I love most about this recipe is that it can be completely customized with what you already have on hand. Personally, I like to bulk up classic tuna salad with the following ingredients so that it will stretch for the week, allowing for a quick + easy, clean meal making life simple.
- 1 4.6-oz. can Wild Albacore Tuna in Water with Sea Salt (or two 3-oz. pouches)
- 1 15-oz. can chickpeas, rinsed and drained
- grape tomatoes (or you can use cherry tomatoes, roma tomatoes or even sundried tomatoes)
- English cucumber (any cuke will do)
- fresh dill (dried dill will also work)
- feta cheese (or goat cheese (or omit if dairy-free))
- arugula for spice (or a spring mix, or chopped romaine lettuce)
Other ideas for this salad: kalamata olives, roasted red peppers, capers, red onion. Make it your own!
I love to use my Lemon Tahini Dressing for this Chickpea Tuna Salad. It’s mayo-free, and so tangy and fresh, pairing perfectly with this easy tuna salad recipe.
HOW TO STORE CHICKPEA TUNA SALAD
This quick pantry staple salad will keep in the fridge 3-4 days after you prepare it.
- The arugula (or any other green you use) may begin to wilt by day two or three, and if that will affect the texture and taste for you, that’s an ingredient you can wait to add until you’re ready to enjoy. Simply mix the chickpea tuna salad with your greens of choice and then dig in.
- The longer this salad sits in the fridge, the more the flavors come together! To shuzz it up, each new day you enjoy this, squeeze a little fresh lemon for extra flavor.
other pantry meals to make
Chickpea Tuna Salad
Ingredients
- 1 can Blue Harbor Fish Co. Wild Albacore Tuna in Water - drained
- 1 15- ounce can reduced sodium chickpeas - rinsed and drained
- 1 pint cherry or grape tomatoes - halved
- 1 large seedless English cucumber - halved lengthwise and cut into 1/4-inch slices
- 2 cups arugula - can use any other salad green you have on hand
- 1/4 cup fresh dill - or 2 tbsp dried dill
- 1/4 cup feta cheese - or goat cheese (or omit if dairy-free)
- 1/4 cup Lemon Tahini Dressing - plus more to taste
- salt and pepper, to taste - optional
- fresh lemon, to taste - optional
Instructions
- To a large bowl, add 1 can Blue Harbor Fish Co. Wild Albacore Tuna in Water, 1 can chickpeas, halved tomatoes, halved English cucumber, 2 cups arugula, dill and feta cheese, if using.
- Pour Lemon Tahini Dressing over tuna salad mixture and gently fold to combine. Season with salt and pepper, or lemon, to taste if desired.
Notes
- This quick pantry staple salad will keep in the fridge 3-4 days after you prepare it.
- The arugula (or any other green you use) may begin to wilt by day two or three, and if that will affect the texture and taste for you, that’s an ingredient you can wait to add until you’re ready to enjoy. Simply mix the chickpea tuna salad with your greens of choice and then dig in.
- The longer this salad sits in the fridge, the more the flavors come together! To shuzz it up, each new day you enjoy this, squeeze a little fresh lemon for extra flavor.
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