featured 2268

Chickpea and Tuna Salad with Lemon-Dill Dressing

This chickpea tuna salad is quick, protein-packed, and bright with briny capers, sweet relish, and a drizzle of olive oil. It’s mayo-free yet creamy and satisfying, with a pleasant mix of textures from chickpeas, tuna, and chopped egg. It comes together fast and keeps well in the fridge, making it ideal for meal prep or a quick lunch.

Yummy! This tuna salad was bright, salty, light, and GREAT!

JD (PINTEREST)

A bowl of chickpea and tuna salad with chopped vegetables, next to a serving spoon, a red-striped towel, and a sprig of parsley on a white surface.
Blue cursive text reads

I favor recipes that are fast and simple, especially when putting together lunch for David and me. We make this chickpea tuna salad often because it’s flavorful, filling, and easy to adapt.

Testing results for chickpea tuna salad

  1. I skipped mayonnaise for a lighter texture and used olive oil instead; it keeps the salad creamy without heaviness.
  2. Cannellini beans were an excellent substitute for the chickpeas — use whatever bean you prefer.
Person with shoulder-length blond hair and blue glasses smiling indoors in front of a red brick wall.

I hope you make this — I think you’ll love it!

img 2268 4

P.S. Try other grain and legume salads for variety — they’re great for using up produce and are picnic-friendly.

Three romaine lettuce leaves on a white plate, topped with a mixture of chickpeas, tuna, chopped egg, and green onions. A tomato and more lettuce are in the background.

Ingredient notes

➡️➡️➡️ The full ingredient amounts and instructions are listed on the printable recipe card below. See the FAQ and tips there for success notes.

Most ingredients are pantry staples and easy to find.

Tuna: Use the type you have on hand; choose sustainably sourced options when possible.

Sweet pickle relish: Sweet relish adds a touch of sweetness and texture. Dill relish can be used if you prefer a tangier flavor.

A plate with chickpea tuna salad, two round crackers, and a fork on a white surface, next to a red striped cloth.

How to make chickpea tuna salad

  1. Hard-boil and chop one egg for the recipe.
  2. Chop green onions and parsley and prepare the capers and relish.
  3. Drain the tuna and chickpeas, then gently stir all ingredients together with the olive oil. Season with salt and pepper to taste and serve.

If you make this recipe, please leave a comment and a five-star rating below!

Join our community groups and follow us on social media to share photos and feedback.

  • Facebook
  • Instagram
  • Pinterest
  • YouTube
5 from 1 vote

Chickpea Tuna Salad Recipe

No-mayo chickpea tuna salad with capers, egg, and olive oil — bright, protein-packed, and ready in minutes.
Prep: 15 mins
Total: 15 mins
Servings: 6 servings

Save This Recipe

A bowl of chickpea tuna salad with chopped green onions and celery, mixed together and served with a spoon.

Ingredients

  • 5 ounce can of tuna, drained
  • 15 ounce can of garbanzo beans (chickpeas), rinsed and drained
  • 2 tablespoons green onions, chopped
  • 2 tablespoons capers, drained and coarsely chopped
  • 1 tablespoon fresh parsley, coarsely chopped
  • 1 large hard-boiled egg, chopped
  • 1½ tablespoons sweet pickle relish
  • 1–2 tablespoons extra virgin olive oil
  • Salt and pepper to taste

Instructions

  • Gently stir all ingredients together until combined. Taste and adjust seasoning with salt and pepper. Serve immediately or chill for later.

Nutrition

Serving: 1, Calories: 124 kcal, Carbohydrates: 11 g, Protein: 9 g, Fat: 5 g, Sodium: 364 mg, Fiber: 3 g
Course: Salad
Cuisine: American
Calories: 124
Keyword: chickpea tuna salad, no mayo tuna salad


Leave a comment and ★★★★★ rating below!