This Tuna Garbanzo Bean Salad is a weeknight hero: it’s creamy, crunchy, herbaceous, and comes together in under 15 minutes. Whether you’re meal-prepping lunches, craving a fast, wholesome dinner, or just cleaning out the pantry, this salad checks every box.
Made with pantry staples like canned tuna and chickpeas, then dressed with a lemony mayo-mustard vinaigrette and fresh dill, it delivers punchy flavor without fuss. Serve it on greens, inside a sandwich, or scooped up with crackers—it’s the kind of flexible, feel-good meal that keeps you coming back.
Why You’ll Love This Recipe
-
Protein-packed: Tuna and chickpeas offer 30+ grams of protein per serving.
-
Fast and fuss-free: From pantry to plate in 15 minutes.
-
Meal prep friendly: Holds up well in the fridge for easy grab-and-go lunches.
-
Customizable: Use what you have—switch up the herbs, add veggies, or swap yogurt for mayo.
-
Satisfyingly creamy, crunchy, and tangy in every bite.
Ingredients
(tip: you’ll find the full ingredients and measurements in the recipe card below)
-
2 tablespoons mayonnaise or plain Greek yogurt
-
2 tablespoons extra-virgin olive oil
-
1 tablespoon fresh lemon juice
-
1 teaspoon Dijon mustard
-
¼ teaspoon kosher salt and black pepper
-
A few dashes of hot sauce (optional)
-
1 can chickpeas (15 oz), drained and rinsed
-
1 can tuna packed in water (5 oz), drained
-
3 tablespoons finely chopped celery
-
2 tablespoons minced red onion
-
2 tablespoons finely chopped fresh dill
-
1 tablespoon chopped capers, green olives, or relish
To serve:
-
Arugula with olive oil
-
Whole grain bread, crackers, or pita chips
Instructions
Step 1: Make the Dressing
In a small bowl, whisk together mayonnaise (or yogurt), olive oil, lemon juice, Dijon mustard, salt, pepper, and hot sauce (if using). Set aside.
Step 2: Prep the Chickpeas
Drain and rinse chickpeas well. Pat dry with a clean towel.
(Optional) Lightly mash half the chickpeas with a fork to help the salad hold together better.
Step 3: Mix It Up
In a medium mixing bowl, combine chickpeas, tuna, celery, red onion, dill, and chopped capers or olives.
Pour the dressing over the top and mix until evenly coated.
Step 4: Serve It Your Way
Serve the salad over arugula with a drizzle of olive oil, tucked into a sandwich, or alongside crackers or pita chips. Enjoy immediately or chill before serving.
Variations
-
Swap fresh dill for parsley, basil, or chives.
-
Use canned salmon instead of tuna.
-
Add chopped cucumber, bell pepper, or shredded carrot for extra crunch.
-
Mix in a hard-boiled egg for more protein.
-
Serve with avocado toast or stuff into a pita.
Storage Tips
Store in an airtight container in the fridge for up to 3 days. If prepping ahead, keep arugula and dressing separate until serving for maximum freshness. Stir before serving to redistribute the dressing.
FAQ
How long does this salad last in the fridge?
Up to 3 days, covered tightly in the fridge.
Can I make this with canned salmon?
Yes! It’s just as delicious with canned salmon in place of tuna.
Is there a dairy-free version?
Use mayo instead of Greek yogurt, and check your mustard label to ensure it’s dairy-free.
What if I don’t like dill?
Swap with parsley, basil, or chives—or skip it entirely.
Can I mash the chickpeas completely?
Sure. For a creamier texture, mash more chickpeas—it becomes more spread-like.
Is it spicy with hot sauce?
Not overly. It adds depth, not fire. Adjust to your heat preference.
Can I add greens directly into the mix?
Yes. Finely chopped spinach, kale, or arugula work well mixed in.
What’s best for serving—sandwich, salad, or snack?
All of the above. It’s great in wraps, over greens, or as a dip.
Can I use dried chickpeas instead of canned?
Yes, just cook and cool them beforehand—about 1.5 cups cooked equals one 15 oz can.
What bread works best for a sandwich?
Whole grain, sourdough, or pita pockets hold up well and complement the flavors.
Conclusion
This Tuna Garbanzo Bean Salad is a classic case of “simple done right.” With bold flavor from lemon, mustard, and dill, plus creamy and crunchy textures throughout, it’s the kind of healthy comfort food you’ll crave year-round. It’s fast, flexible, and just plain satisfying—whether you enjoy it as lunch, dinner, or a no-cook snack between meals.
Print
Tuna Garbanzo Bean Salad
- Total Time: 20 minutes
- Yield: 3–4 servings
- Diet: Halal
Description
A creamy, crunchy, protein-rich salad made with canned tuna, chickpeas, fresh dill, and a tangy lemon dressing. Perfect for meal prep, sandwiches, or healthy lunches in under 15 minutes.
Ingredients
2 tbsp mayonnaise or plain Greek yogurt
2 tbsp extra-virgin olive oil
1 tbsp fresh lemon juice
1 tsp Dijon mustard
¼ tsp kosher salt
¼ tsp black pepper
Hot sauce to taste (optional)
1 (15 oz) can chickpeas, drained and rinsed
1 (5 oz) can tuna packed in water, drained
3 tbsp finely chopped celery
2 tbsp minced red onion
2 tbsp chopped fresh dill
1 tbsp chopped capers, green olives, or relish
To Serve:
Arugula, crackers, whole-grain bread, or pita
Instructions
-
In a small bowl, whisk together the mayo/yogurt, olive oil, lemon juice, Dijon, salt, pepper, and hot sauce (if using).
-
Drain, rinse, and dry the chickpeas. Mash some with a fork if desired.
-
In a bowl, combine chickpeas, tuna, celery, onion, dill, and capers/olives.
-
Pour the dressing over and mix gently to combine.
-
Serve over greens, in a sandwich, or with crackers.
Notes
-
For extra crunch, add diced cucumber or radish.
-
Adjust lemon and mustard to taste.
-
Keeps in the fridge for 2–3 days, best served chilled.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Method: no cook
- Cuisine: Mediterranean-Inspired
