Chickpea Tuna Salad

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5 from 15 votes

Chickpea Tuna Salad blends mashed chickpeas with canned tuna, diced celery, dill pickles, red onion, and fresh dill, dressed in mayonnaise, lemon juice, and red wine vinegar. Capers and a touch of sugar add complex flavor notes. The salad is creamy with a mix of chunky and smooth textures, ideal as a spread or light meal component.

Prep Time

10 mins

Chill Time, optional

30 mins

Servings: 4

Calories: 243 kcal

Course: Side Dish, Salad, Lunch

Cuisine: American

Ingredients

15 ounces chickpeas drained and rinsed, canned
5.5 ounces tuna packed in water and drained (can sizes ranging from 5.2 to 6 ounces are fine; see FAQs for more tuna info, canned
1 celery diced small, stalk
2 dill pickles diced small, small
¼ cup red onion finely diced
1 garlic finely minced, 2 cloves
¼ cup mayonnaise
3 tablespoons lemon juice the juice from half of a lemon, approximately
2 tablespoons red wine vinegar apple cider, balsamic, or champagne vinegar may be substituted
2 tablespoons dill or to taste (fresh basil or mint may be substituted, finely minced, fresh
1 tablespoon capers omit if you don't have or don't like
1 teaspoon salt or to taste
¾ teaspoon black pepper or to taste, freshly ground
1 teaspoon granulated sugar optional but highly recommended to balances the flavor

Instructions

Cup of Yum

Drain and rinse the chickpeas and add about half the can to a large mixing bowl.
Use a ground meat mashing tool (or a fork) to lightly mash these chickpeas. Tip - I prefer the overall texture of the salad when I lightly mash half the chickpeas like this, although it's technically optional.
Add the drained tuna and all remaining ingredients to the mixing bowl and stir very well to incorporate and coat everything.
Taste and check for flavor balance. If desired, add more salt, pepper, vinegar, lemon juice, etc. Flavor Tips - If it tastes at all boring or bland, it likely needs more salt, so add it, as desired to taste. The same can be said for a bit more sugar. Many people are scared to add sugar to a savory dish but it tends to balance the flavor, rather than making the dish read sweet. If it's a little bit too dry, add more mayo for creaminess. Adding more lemon juice or vinegar will also make it less dry, but it will make it more sour and potent tasting. A dash of cayenne pepper will add a touch of heat.
Serve immediately as-is, on crackers or bread, or dollop it inside Romaine lettuce leaves or butter lettuce leaves, or serve it inside a sandwich. You can optionally cover and chill it for about 30 minutes prior to serving. Extra salad will keep airtight in the fridge for up to 4-5 days. It's a good recipe for meal prepping.

Notes

This recipe makes about 4 servings when accompanied by other dishes or uses; fewer servings if eaten alone.
Lightly mashing half the chickpeas adds creaminess while retaining some texture.
Adjust salt and sugar to taste for balanced flavor, as the sugar helps offset acidity.
Mayonnaise amount can be increased if the salad feels dry, or more lemon/vinegar added for tanginess but with increased sourness.

Nutrition Information

Serving 1 Calories 243kcal (12%) Carbohydrates 19g (6%) Protein 13g (26%) Fat 13g (20%) Saturated Fat 2g (10%) Polyunsaturated Fat 7g (41%) Monounsaturated Fat 3g (15%) Trans Fat 0.03g (2%) Cholesterol 20mg (7%) Sodium 1371mg (57%) Potassium 309mg (7%) Fiber 6g (24%) Sugar 2g (4%) Vitamin A 135IU (3%) Vitamin C 6mg (7%) Calcium 73mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 243

% Daily Value*

Serving	1
Calories	243kcal	12%
Carbohydrates	19g	6%
Protein	13g	26%
Fat	13g	20%
Saturated Fat	2g	10%
Polyunsaturated Fat	7g	41%
Monounsaturated Fat	3g	15%
Trans Fat	0.03g	2%
Cholesterol	20mg	7%
Sodium	1371mg	57%
Potassium	309mg	7%
Fiber	6g	24%
Sugar	2g	4%
Vitamin A	135IU	3%
Vitamin C	6mg	7%
Calcium	73mg	7%
Iron	2mg	11%

* Percent Daily Values are based on a 2,000 calorie diet.