Chickpea Tuna Salad

This is one of my favorite quick, wholesome, and flavorful recipes and a big hit with my kids. This chickpea tuna salad can be a main dish, or if you prefer without the meat, it makes a wonderful side dish as well.

Print Recipe

Prep Time 10

Total Time 10

Course lunch/dinner

Cuisine American

Servings 4 people

Calories 880.4 kcal

Equipment

1 Large Mixing Bowl
1 Can Opener
1 Colander For rinsing and draining chickpeas
1 Chef's knife For chopping vegetables and herbs
1 Cutting Board

Ingredients

Main

2 15 ounce cans chickpeas, rinsed and drained
1 5 ounce can tuna, drained
12 cherry tomatoes halved
½ cup chopped white onion
½ cup chopped fresh cilantro
2 tablespoons extra-virgin olive oil
1 tablespoon lime juice
1 tablespoon soy sauce
1 pinch garlic salt or to taste
ground black pepper to taste

Instructions

Combine chickpeas and tuna in a bowl. Add cherry tomatoes, onion, cilantro, oil, lime juice, soy sauce, garlic salt, and pepper. Mix well.

Notes

For an enhanced texture, consider lightly mashing about one-third of the chickpeas before mixing; this creates a creamier base while retaining some whole chickpea structure. Ensure all canned ingredients are thoroughly drained to prevent a watery salad. The balance of lime and soy sauce is crucial; taste and adjust to your preference. For an extra layer of flavor and aroma, a finely minced fresh garlic clove can replace or supplement the garlic salt. This salad benefits greatly from chilling for at least 30 minutes before serving, allowing the flavors to meld and deepen.