This delicious and satisfying Chickpea Salad with Tuna is a healthy, high-protein meal or snack that comes together in just 10 minutes. This wholesome chickpea salad recipe (or revithosalata in Greek) is sprinkled with feta and fresh dill and drizzled with a lemony dressing for a perfect make-ahead lunch or snack.
As far as lunch salads go, this bright and fresh Chickpea Salad with Tuna is as wholesome as they come. Packed with high-protein and nutrient-rich ingredients, this quick salad is satisfying and flavourful.
This chickpea salad, or revithosalata in Greek, is inspired by Greek flavours with its lemony dressing, fresh dill and a healthy sprinkling of feta too.
The best part? It comes together in just 10 minutes!
Oh, and did I mention it is perfect for meal prepping? I love to make this salad and pack it up for work lunches. Super quick, so easy, and healthy too!
The couldn’t be simpler and requires no cooking. Chances are you have everything you need on hand already as the ingredients are pretty standard pantry staples. The only item I don’t always have on hand is fresh dill but you can easily substitute dried dill instead.
Since this salad is packed with protein-rich ingredients, it is pretty satisfying on its own as a lunch salad. If you like, you can serve it over a bed of arugula or add additional veggies into the mix. Carrots, sliced peppers, olives, capers and cherry tomatoes all work well in this salad!
This chickpea and tuna salad also makes a great snack! Serve it alongside pita bread or multi-grain crackers and it can be turned into a dip.
Ingredients in Chickpea Salad with Tuna
- olive oil
- lemon juice fresh
- mayonnaise or Greek yogurt
- Dijon mustard
- salt and pepper
- red onion
- feta cheese
- dill fresh
Substitutions and Variations
- Additional veggie options: In addition to the veggies already included in this salad, you can add cherry tomatoes, shredded carrots, diced peppers, capers, or olives. This is a great way to add more veggie servings in. The chickpea and tuna salad is also great served over arugula or mixed salad greens!
- Dijon mustard: I use Dijon mustard in this recipe but you can substitute whole grain mustard or honey mustard (just omit the honey in the recipe). If you are not a mustard fan, you can omit it altogether.
- Feta: I love feta (I am Greek, after all), but if you do not have it on hand or are not a fan, you can use crumbled goat cheese or bocconcini instead. If you are dairy free, you can omit the cheese altogether.
- Mayonnaise: I love the creaminess that mayonnaise adds to this salad but you can replace it with Greek yogurt for a healthier, high-protein option.
How to make Chickpea Salad with Tuna
Truly, this salad could not be simpler to make. It essentially comes down to two easy steps:
- Make the dressing: In a bowl, add the olive oil, lemon juice, mayonnaise, Dijon mustard, honey and salt and pepper. Whisk to combine and set aside.
- Assemble the salad: In a salad bowl, add the chickpeas, tuna, red onion, celery, feta and dill. Top with the salad dressing and toss to combine. Serve.
See? Easy peasy lemon squeezy!
How to serve Chickpea Salad with Tuna
- As is! This protein-rich salad is a meal unto itself. Super satisfying and delicious.
- Over salad greens: This salad is great served over spring mix, arugula or baby spinach.
- As a sandwich: Scoop this chickpea and tuna salad between two slices of bread and make yourself a chickpea tuna salad sandwich! Add avocado slices and lettuce too while you’re at it!
- As a dip: Serve alongside pita wedges or multigrain crackers.
As mentioned, this salad is great for meal-prepping so you can make it ahead and take it for work lunches! To store, place the prepared salad in an airtight container (or multiple containers for ready to go lunches) and store in the fridge. The salad will last for a few days stored this way.
I hope you enjoy this recipe as much as we do!
Looking for more chickpea recipes? Check out these recipes:
Chickpea Salad with Tuna
- 2 tablespoons olive oil
- 2 tablespoons lemon juice fresh
- 2 tablespoons mayonnaise or Greek yogurt (optional)
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- salt and pepper to taste
- 1 can chickpeas (540 ml or 19 ounces), drained
- 1 can tuna (170 g or 6 oz), drained
- 1 tablespoon red onion finely chopped
- 1 rib celery finely chopped
- 1/4 cup feta cheese crumbled
- 2 tablespoons dill fresh, chopped
- In a bowl, add the olive oil, lemon juice, mayonnaise, Dijon mustard, honey and salt and pepper. Whisk to combine and set aside.
- In a salad bowl, add the chickpeas, tuna, red onion, celery, feta and dill. Top with the salad dressing and toss to combine. Serve.