Chickpea and Tuna Salad (Easy High-Protein Lunch)

This chickpea and tuna salad recipe is the perfect easy, protein-packed lunch for busy weeks. What I love about this meal prep is that it comes together fast, uses pantry staples, and actually keeps you full.

I’ve been making this on repeat for quick weekday lunches, it makes great leftovers and holds up well in the fridge. It’s easy to switch up with different herbs, a squeeze of lemon, or swapping some of the mayo for Greek yogurt.

If you like this chickpea and tuna salad recipe, you should try my Egg Salad with Pickles, Lemony Chicken & Pasta Asparagus Salad, or my Easy Kale Salmon Salad.

Why You Will Love This Dinner

• Easy cooking: All you need is a food processor and one bowl
• Healthy ingredients: High-protein, fiber-rich, and filling
• Versatile meal: Works for lunches, snacks, or light dinners

Ingredients

• Chickpeas – Add fiber, texture, and help bulk up the salad so it’s more filling
• Celery – Brings crunch and freshness to balance the creamy dressing
• Canned tuna – An easy, affordable protein that keeps this salad satisfying
• Mayonnaise – Adds creaminess and classic salad flavor
• Coarse Dijon mustard – Gives a little tang and depth without overpowering
• Red wine vinegar – Brightens everything and balances the richness
• Salt – Essential for bringing all the flavors together

Substitutions and Variations

• Swap part or all of the mayo for Greek yogurt for a lighter option
• Use lemon juice instead of red wine vinegar
• Add fresh dill, parsley, or chives for extra flavor
• Mix in finely chopped red onion or shallot for bite
• Use white beans instead of chickpeas if that’s what you have

Instructions

1. Add the drained chickpeas to a food processor and pulse until roughly chopped.
2. Add the celery and pulse again until the celery is finely chopped and mixed in.
3. Transfer the chickpea mixture to a large bowl.
4. Stir in the drained tuna, breaking it up gently.
5. Add the mayonnaise, Dijon mustard, red wine vinegar, and salt. Stir until fully combined.

Taste and adjust seasoning as needed.

Tips and Notes

• Don’t over-process the chickpeas
• Stir gently once the tuna is added so it doesn’t become mushy
• Letting the salad sit for 10–15 minutes helps the flavors meld

Recipe FAQs

Can I make this ahead?
Yes! This salad is perfect for meal prep and tastes even better after chilling.

How long does it last in the fridge?
Up to 4 days when stored in an airtight container.

Can I make this dairy-free?
Yes, this recipe is naturally dairy-free as written.

Serving Suggestions

• Scoop with crackers or pita chips
• Serve on toast or a sandwich
• Wrap in tortillas or lettuce cups
• Spoon over mixed greens for a simple salad

Storage and Reheating Instructions

Storage:
Store in an airtight container in the refrigerator for up to 4 days.

Reheating:
This recipe is meant to be eaten cold.

Tips:
Stir before serving and add a splash of vinegar or pinch of salt if needed after chilling.

I hope you are Over the Spoon for this recipe!
It is my goal to inspire you to create healthy and easy meals.
It would mean the world if you could leave a review or a star rating below!