Mediterranean Chickpea Tuna Salad (No Mayo)
This Chickpea Tuna Salad skips the mayo and uses a bright lemon-Dijon vinaigrette, fresh mint, parsley, and dill, along with a hint of garlic. Capers are a great optional add if you like a briny punch. It's ready in about 20 minutes, packed with protein, and honestly tastes better the next day. Great for meal prep, a quick lunch, or a make-ahead dish for company.
Servings: 4 people
Calories: 439kcal
Ingredients
- 1 can tuna in olive oil
- 1 can tuna in water
- 14 ounces chickpeas canned, drained and rinsed
- 1 ½ cups cherry tomatoes halved
- ½ cup Persian cucumbers diced
- ⅓ cup red onion diced
- 2 celery stalks diced
- ⅓ cup fresh parsley chopped
- ⅓ cup fresh mint chopped
- 2 tablespoons fresh dill chopped
- 2 tablespoons capers drained and rinsed, optional
Dressing
- 3 tablespoons fresh lemon juice
- 1 lemon zested
- ½ garlic clove minced or grated
- 1 teaspoon Dijon mustard
- ¼ cup extra-virgin olive oil
- salt and pepper to taste
Instructions
Dressing
- Make the dressing. In a small bowl, add the lemon juice, lemon zest, garlic, Dijon mustard, and ground pepper to taste. Use a whisk to combine the ingredients.3 tablespoons fresh lemon juice, 1 lemon, ½ garlic clove, 1 teaspoon Dijon mustard
- Slowly add the extra-virgin olive oil while whisking to combine the dressing. Set aside.¼ cup extra-virgin olive oil, salt and pepper to taste
Salad
- In a large bowl, combine the tuna and the chickpeas. Toss gently. The goal is loose chunks of tuna.1 can tuna in olive oil, 1 can tuna in water, 14 ounces chickpeas
- Add the tomatoes, cucumbers, celery, red onion, and capers (if using) along with the chopped parsley, mint, and dill.1 ½ cups cherry tomatoes, ½ cup Persian cucumbers, ⅓ cup red onion, 2 celery stalks, ⅓ cup fresh parsley, ⅓ cup fresh mint, 2 tablespoons fresh dill, 2 tablespoons capers
- Gently combine the ingredients.
- Add the dressing that was set aside. Toss gently to combine. Serve. Taste and add salt if needed.
Notes
Drain both cans of tuna well before flaking, pressing the oil-packed can and patting the water-packed can dry.
Capers are optional here, but if you use them, rinse well first since they carry plenty of brine on their own.
Prepping more than a few hours ahead? Hold back a tablespoon of dressing and add it right before serving.
Store in an airtight container in the fridge for 3 to 4 days, this one doesn't freeze well.
Want more warmth? A pinch of red pepper flakes or smoked paprika is easy to add, and just as easy to skip.
Nutrition
Calories: 439kcal | Carbohydrates: 36g | Protein: 31g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Cholesterol: 23mg | Sodium: 415mg | Potassium: 722mg | Fiber: 10g | Sugar: 8g | Vitamin A: 989IU | Vitamin C: 42mg | Calcium: 101mg | Iron: 5mg
