This chickpea tuna salad recipe can be served as a meal. Or you can enjoy a chickpea salad sandwich. I’ve always enjoyed a chickpea salad or a tuna salad. So I figured why not add tuna to my chickpea salad recipe. And it totally works!

There are so many different ways to eat this yummy salad. Try serving it on bread or just putting it on a plate with some sort of bread or crackers.

I actually prefer the salad by itself or with a side of cheese and crackers. It’s such a simple recipe and a great way to enjoy a delicious and satisfying meal that’s also easy to make.

More Recipes with Chickpeas

There are so many things you can do with chickpeas. Here’s another type of chickpea salad I make that is loaded with flavor and texture. I love the fact that chickpeas are a healthy protein with very little fat.

When you want a fun snack, consider making some ranch chickpeas. They’re crispy, flavorful, and downright addictive. I make them in my air fryer, but you can make them in the oven if you prefer.

I’m always looking for more ways to use chickpeas in recipes. That’s why we love this delicious chickpea tuna salad.

Ingredients

All of these ingredients are readily available at most grocery stores. You’ll also be happy to know that this is a very budget-friendly recipe.

Here’s what you’ll need:

• Can of chickpeas
• Can of tuna
• Chopped spinach
• Chopped celery
• Cut tomatoes
• Extra virgin olive oil
• Apple cider vinegar
• Honey
• Italian seasoning
• Salt and black pepper to taste

For exact measurements of each ingredient and full directions, go to the recipe card at the bottom of the page. You can even print out the card by using the “print” button.

You can add other ingredients if you like. I’ve used fresh lemon juice or lime juice in place of the vinegar. Or you can have a creamier base with either traditional mayo or miracle whip. This is completely up to you.

If you don’t care for tuna or you don’t have any, you can substitute either leftover or canned chicken.

If you want to make this a vegetarian recipe, simply leave out the tuna. You can also use a meat-free substitute or tofu if you like.

Since we’re talking about substitutions, you can swap out the chickpeas and use cannellini beans. This is obviously a very flexible recipe.

Here are some things you can include in your recipe:

• Sliced yellow onion or red onion
• Fresh parsley
• Red bell pepper
• Dry or fresh dill
• Fresh herbs
• Old Bay seasoning
• Dijon mustard
• Fresh basil
• Lemon zest
• Shredded cheddar cheese
• Feta cheese crumbles
• Shredded mozzarella
• Chopped nuts (walnuts, pecans, almonds, cashews, pistachios, etc.) 
• Seeds without shells (pumpkin seeds, sunflower seeds, chia seeds, etc.)

Directions

This is a super easy but tasty salad that only takes a few minutes to make. You’ll need a large bowl, a small bowl, a knife, and a spoon.

Combine the drained tuna, drained chickpeas, chopped celery, chopped spinach, and cut tomatoes in the large bowl. Stir until mixed.

In the small bowl, mix the olive oil, apple cider vinegar, honey, and Italian seasoning. Now whisk it until it’s all blended.

Pour this dressing over the tuna and chickpea mixture. Toss the ingredients until everything is well coated.

If you don’t feel that you have enough dressing, you can always make more. This is the right amount for us because we like just barely enough of it to coat the chickpeas, tuna, and veggies.

Turn It Into a Sandwich

If you plan to make this for chickpea tuna sandwiches, you’ll need some way to mash the chickpeas. Otherwise, they’ll roll right out from between the slices of bread. You can use a food processor or potato masher. Or simply mash chickpeas with the back of a fork. It doesn’t matter how you do it, so take your pick.

Add some lettuce and a tomato slice to your sandwich for even more flavor and texture. This is better than a regular tuna salad sandwich because chickpeas add so much to your meal. Plus it helps stretch the tuna, so it goes quite a bit farther.

What to Do with Leftovers

If you have any left, you can keep it in the refrigerator for up to 3 days. Just make sure you transfer it to a small or medium bowl and cover the bowl with plastic wrap. Or put it in an airtight container with a tight seal.

I don’t recommend freezing it because the texture will change. So try to make just enough for one or two meals, and you’ll be good.

Delicious Meal for Lunch or Dinner

I’ve enjoyed this chickpea tuna salad for dinner, along with a bowl of some yummy cream of tomato soup. Then the next day, I finished off the leftovers for lunch! It’s such a great dish to serve for any meal!

Please feel free to share!