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Chickpea Tuna Salad

Chickpea Tuna Salad

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 fish!
5 from 2 votes
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Course: Main Course, Salad
Cuisine: American
Prep Time: 10 minutes
Servings: 4


  • 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


  • 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.


  1. 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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