Can I make this Healthy Tuna Garbanzo Chickpea Salad ahead of time?

Yes! It’s great right away, but even better after 30–60 minutes in the fridge. The flavors mingle and get cozy.

How long does it last in the fridge?

Store in an airtight container for up to 3 days . Give it a quick stir before serving.

Can I swap the mayonnaise?

Absolutely. You can use Greek yogurt, avocado mayo, or a mayo-yogurt blend. The texture will change slightly, but it’ll still be delicious.

What can I use instead of capers?

Chopped green olives are a fantastic swap. They give a similar salty, briny punch.

Is this good for sandwiches?

So good. Pile it into toasted bread, a wrap, or lettuce cups. Add tomato or cucumber if you’re feeling extra.

Healthy Tuna Garbanzo Chickpea Salad: 10 Irresistible Wins

Name: Healthy Tuna Garbanzo Chickpea Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 2 tbsp mayonnaise; 2 tbsp olive oil; 1 tbsp fresh lemon juice; 1 tsp Dijon mustard; 1/4 tsp kosher salt; 1/4 tsp freshly ground black pepper; A few dashes hot sauce (optional); 1 can (15 oz) chickpeas, rinsed and drained; 1 can (5 oz) tuna packed in water, drained well; 3 tbsp celery, finely chopped; 2 tbsp red onion, minced; 1 tbsp capers, drained; 2 tbsp fresh dill, finely chopped

Description

Healthy Tuna Garbanzo Chickpea Salad is a quick, protein-packed lunch made with tender tuna, hearty chickpeas, crunchy celery, red onion, fresh dill, and a creamy lemon Dijon dressing. It’s light yet satisfying, perfect for meal prep, sandwiches, wraps, or serving over greens for an easy Mediterranean-inspired meal.

Ingredients

Scale

For the Dressing

2 tbsp mayonnaise
2 tbsp olive oil
1 tbsp fresh lemon juice
1 tsp Dijon mustard
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
A few dashes hot sauce (optional)

For the Salad

1 can (15 oz) chickpeas, rinsed and drained
1 can (5 oz) tuna packed in water, drained well
3 tbsp celery, finely chopped
2 tbsp red onion, minced
1 tbsp capers, drained
2 tbsp fresh dill, finely chopped

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Instructions

Make the dressing:
In a small bowl, whisk together mayonnaise, olive oil, lemon juice, Dijon mustard, salt, pepper, and hot sauce (if using) until smooth and creamy.
Prepare the chickpeas:
Rinse and drain the chickpeas thoroughly. Pat dry with a clean kitchen towel. Optional: mash a small portion with a fork for a creamier texture.
Combine ingredients:
In a medium bowl, add chickpeas, tuna, celery, red onion, capers, and fresh dill.
Mix:
Pour the dressing over the salad ingredients. Stir gently until everything is evenly coated.
Serve:
Serve immediately or chill for 30 minutes for deeper flavor. Enjoy in sandwiches, wraps, over greens, or with crackers.

Notes

For extra brightness, add additional lemon juice before serving.

Swap mayonnaise with Greek yogurt for a lighter version.

Salad keeps well in an airtight container for up to 3 days.

Chopped cucumbers can be added for extra crunch.

Green olives can replace capers if preferred.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Lunch, Salad
Method: No-Cook
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving (about 1 cup)
Calories: 320 kcal
Sugar: 3 g
Sodium: 480 mg
Fat: 18 g
Saturated Fat: 3 g
Unsaturated Fat: 14g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 6 g
Protein: 20 g
Cholesterol: 35 mg