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Creamy Tuna and Chickpea Salad

A refreshing, high-protein salad combining flaky tuna, hearty chickpeas, and crisp cucumbers in a light creamy lemon-dill dressing. Perfect for a quick healthy lunch.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 3 cups
Course: Lunch, Salad
Cuisine: American, Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 2 cans tuna in water 5 oz each, drained
  • 1 can chickpeas 15 oz, rinsed and drained
  • 1 large English cucumber diced
  • 0.25 cup red onion thinly sliced
Dressing
  • 0.33 cup Greek yogurt plain
  • 2 tbsp mayonnaise
  • 1 tbsp lemon juice freshly squeezed
  • 1 tsp lemon zest
  • 1 tbsp Dijon mustard
  • 3 tbsp fresh dill chopped
  • 0.5 tsp salt to taste
  • 0.25 tsp black pepper

Equipment

  • Large mixing bowl
  • Small whisk
  • Knife and cutting board
  • Can Opener

Method
 

  1. Drain the tuna well and flake into chunks. Rinse and drain the chickpeas thoroughly.
  2. Dice the cucumber into bite-sized pieces and slice the red onion finely.
  3. In a small bowl, whisk together Greek yogurt, mayonnaise, lemon juice, zest, Dijon mustard, dill, salt, and pepper until smooth.
  4. In a large bowl, combine the tuna, chickpeas, cucumber, and onion.
  5. Pour the dressing over the salad mixture and toss gently to coat evenly.
  6. Serve immediately garnished with extra dill and lemon wedges, or refrigerate for 20 minutes to let flavors meld.

Notes

You can substitute Greek yogurt with sour cream or dairy-free yogurt alternative. For crunchier onions, soak them in ice water for 10 minutes before adding.