Tuna and Chickpea Salad

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Anybody else stuck in a lunchtime rut? Break free from the sandwich routine with this satisfying Tuna and Chickpea Salad.

This post was developed in partnership with StarKist Selects E.V.O.O.® As always, all opinions are my own.

Tuna and Chickpea Salad in a white bowl

When I tell people I’m a food blogger, they usually assume I never struggle to come up with ideas for meals for my family. Although I wish I was a magic meal-making wizard, that just isn’t the case. Sometimes I get stuck making the same things over and over again, particularly when it comes to lunch.

We tend to stick to our tried and true favorites–peanut butter and jelly (sometimes grilled!), turkey avocado sandwiches, classic scrambled egg sandwiches, or, if we’re feeling particularly indulgent, grilled banana fluffernutters.

There’s nothing wrong with a good sandwich at lunchtime, but sometimes I want a lunch that doesn’t come between two slices of bread. That’s where this tuna chickpea salad comes in. It’s a fresh, naturally gluten free salad that’s easy to make and perfect for packed lunches!

Tuna Chickpea Salad with lemon vinaigrette being poured on top

Ingredients for Tuna and Chickpea Salad

Let’s start with the basics!

  • Tuna- I prefer StarKist Selects E.V.O.O.® Yellowfin Tuna, which is packed in cold-pressed extra virgin olive oil. The tuna has a mellow flavor and tender texture that makes it perfect for quick, easy to assemble recipes that require no additional cooking.
  • Chickpeas- Any canned variety will do just fine. All you have to do is drain them and they’re ready to go!

From there, we add a slew of fresh veggies and herbs. You can add any veggies that sound good to you. My go-tos are:

  • Bell peppers- I love the flavor of mini bell peppers, but any kind will do!
  • Tomatoes– cherries or grape work perfectly.
  • Cucumber
  • Herbs– I love chives, basil and dill!

Tuna Chickpea Salad Dressing

I love this simple lemon vinaigrette, with a hint of sweetness and garlic. I like to warm the vinaigrette, because it mellows out the garlic a bit, but feel free to just whisk together the following ingredients and pour them on!

  • Olive oil
  • Red wine vinegar
  • Lemon juice
  • Honey
  • Garlic

Chickpea Tuna Salad in a bowl beside yellowfin tuna package

How to Make Chickpea Tuna Salad – A Quick and Easy Lunch Recipe

This recipe is incredibly versatile and keeps very well, making it perfect for meal prep.

  1. To make the salad, toss together the tuna and chickpeas with all the vegetables and herbs.
  2. Whisk together the vinaigrette and stir into the salad.
  3. Allow the salad to sit for a few minutes or overnight so the flavors can meld together. Refrigerate until ready to serve!

Spoonful of Chickpea and Tuna Salad with vegetables

How long does Chickpea and Tuna Salad keep?

This chickpea salad will keep in the fridge for 4-5 days, which makes it great for meal prepping and packed lunches. I actually think it’s better after it’s sat in the fridge for a day!

The salad can be served cold or at room temperature.

Chickpea and Tuna Salad on naan bread

Variations on Chickpea Salad

There are so many ways to customize this Chickpea Tuna Salad to your liking!

  • For creaminess, add avocado or feta cheese. The avocado tends to brown quickly, so I recommend adding it right before serving.
  • For a portable meal, wrap up some tuna salad in a lettuce wrap or tortilla.
  • Try grilling naan bread, sprinkling it with arugula, and topping it with two heaping spoonfuls of chickpea tuna salad. It’s super delicious and filling, and makes a great dinner, appetizer, or lunch!
  • For a different flavor profile, try substituting some of StarKist Selects E.V.O.O.® Yellowfin Tuna with Sun-dried Tomato or StarKist Selects E.V.O.O.® Wild Caught Pink Salmon. Whichever one you choose, you’ll be getting seafood with a tender, meaty texture that’s NOT mushy. All of the StarKist Selects E.V.O.O.® are also Keto, Paleo, and Mediterranean diet friendly, and a great source of Omega 3s.

Tuna and Chickpea Salad with fresh vegetables in a white speckled bowl

If you’re looking for a great packable lunch salad, this Tuna Chickpea Salad is a winner. It keeps incredibly well, and the flavors just get better and better! It also makes a great light dinner or healthy salad to bring to a cookout or potluck. This is definitely one of those back-pocket recipes you’ll find yourself coming back to again and again.

Spoonful of Chickpea and Tuna Salad with vegetables

Tuna Chickpea Salad

This Tuna and Chickpea Salad is loaded with fresh crunchy veggies, herbs, and a tangy lemon vinaigrette. This chickpea salad keeps incredibly well, making it perfect for meal prepping and packed lunches!
4.6 from 5 votes
Print Pin
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 6
Calories: 213kcal


For the dressing:

  • 1/4 cup olive oil
  • 1 1/2 Tablespoons red wine vinegar
  • Juice of 1 lemon
  • 1 Tablespoon honey
  • 2 cloves garlic (minced or pressed)
  • Salt and pepper (to taste)

For the salad:

  • 1/2 cup bell pepper (chopped)
  • 1/2 cup tomatoes (chopped)
  • 1/2 cup cucumber (chopped)
  • 15 oz garbanzo beans (or chickpeas), drained
  • 2 packages StarKist Selects E.V.O.O.® Yellowfin Tuna
  • 2 Tablespoons chopped chives
  • 2 Tablespoons chopped fresh basil
  • 2 Tablespoons chopped fresh dill


  • To make the dressing, whisk together the olive oil, vinegar, lemon juice, honey, and garlic. Season to taste. The dressing can be used as is, or, if you prefer, you can heat it on the stove top over low heat for 3-5 minutes to blend the flavors and mellow the garlic.
  • Toss together the vegetables, chickpeas, tuna, chives, basil, and dill in a large bowl. Pour the dressing over top and mix. Allow the mixture to sit for at least 15 minutes before serving. Salad can be stored in the fridge for up to four days.


  • Try any type of flavored tuna for a new combination!
Course Salads
Cuisine American
Keyword tuna chickpea salad, tuna salad


Calories: 213kcal | Carbohydrates: 14g | Protein: 15g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.002g | Cholesterol: 20mg | Sodium: 323mg | Potassium: 286mg | Fiber: 4g | Sugar: 4g | Vitamin A: 632IU | Vitamin C: 19mg | Calcium: 43mg | Iron: 2mg
Did You Make This Recipe?Leave a review, Mention @NeighborFoodie, or tag #neighborfoodies!

This is a sponsored post written by me on behalf of StarKist Selects E.V.O.O.®

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One Comment

  1. This sounds good and I like all the recipe variation ideas. I am looking forward to the meal recipe as well as the salad dressing recipe.

4.60 from 5 votes (5 ratings without comment)

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