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Tuna Chickpea Salad served with crackers and lemon slices.
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5 from 2 votes

Creamy Tuna Chickpea Salad (Protein-Packed)

This creamy tuna and chickpea salad is light, delicious, and packed with over 25 grams of protein per serving—thanks to the canned tuna, Greek yogurt, and chickpeas. It’s the perfect throw-together lunch or easy meal prep idea that keeps you full and satisfied for hours!
Prep Time15 minutes
Total Time15 minutes
Course: Main, salad
Cuisine: American
Diet: Gluten Free
Servings: 4 servings
Calories: 295kcal
Author: Dani Spies

Ingredients

  • 1-15 ounce can chickpeas, drained and rinsed
  • 2-5 ounce cans tuna, drained and rinsed
  • 1/2 cup lowfat Greek yogurt
  • 1 tablespoon mayoniasse
  • 1/2 cup red onion, diced
  • 1/2 cup celery, diced
  • 1 tablespoon capers, roughly chopped
  • 1-2 teaspoons lemon zest
  • 2 tablespoons parsley, chopped
  • sea salt and black pepper to taste

Instructions

  • Add chickpeas to a large bowl and use a potato masher or the back of a fork to mash the chickpeas until some are broken down. I like to mash some while leaving others whole, this creates a great texture for the salad.
    Mashing chickpeas in a bowl.
  • To the same bowl, add in the tuna, Greek yogurt, mayonnaise, red onion, celery, capers, parsley, lemon zest, salt, and pepper.
    Tuna chickpea salad ingredients added to a large bowl.
  • Mix until well combined, adjust seasonings, serve and enjoy!
    Tuna chickpea salad with lemon slices on top.

Video

Notes

Store any leftovers in an airtight container in the fridge for up to 4 days.

Nutrition

Serving: 0.25recipe | Calories: 295kcal | Carbohydrates: 33g | Protein: 26g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 29mg | Sodium: 264mg | Potassium: 510mg | Fiber: 9g | Sugar: 7g | Vitamin A: 316IU | Vitamin C: 7mg | Calcium: 112mg | Iron: 4mg