Lemon Tahini Chickpea Tuna Salad
If you’re looking for a protein-packed, creamy, and refreshing lunch that’s quick and easy to whip up, this Lemon Tahini Chickpea Tuna Salad is for you. It’s loaded with nutritious ingredients like tuna, chickpeas, crunchy veggies, and a zesty tahini dressing that brings it all together.
This recipe was inspired by my quest for a no-mayo tuna salad that still delivers big flavor and texture.
One day, while cleaning out the fridge, I tossed together canned tuna, some leftover chickpeas, and my go-to tahini dressing with lemon juice and garlic.
The result was unexpectedly delicious—and now it’s a weekly staple in our house.
It’s become a favorite for readers who want something healthy but not boring.
Whether you enjoy it in a sandwich, on crackers, or as a stand-alone salad, it’s sure to win a spot in your regular rotation.
Why You’ll Love This
- Wholesome & High Protein: Chickpeas and tuna combine to offer a double dose of plant-based and lean animal protein.
- Dairy-Free & Mayo-Free: The creamy tahini dressing replaces mayo, making it perfect for those avoiding dairy or eggs.
- Easy & Quick: It takes under 15 minutes with zero cooking—ideal for meal prep or a last-minute meal.
- Versatile Serving Options: Enjoy it in wraps, pita, over greens, or as a snack on whole grain crackers.
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Cuisines: Mediterranean, American
Servings: 3–4 servings
Estimated Cost: $6–$8
Equipment:
- Mixing bowl
- Fork or potato masher
- Whisk or small jar with lid (for dressing)
- Cutting board
- Knife
Ingredients
For the Salad:
- 1 (5 oz) can tuna, drained
- 1 (15 oz) can chickpeas, drained and rinsed
- 1/4 cup red onion, finely diced
- 1/2 cup cucumber, diced
- 1/4 cup celery, diced
- 1/4 cup fresh parsley or dill, chopped
- Salt and black pepper to taste
For the Lemon Tahini Dressing:
- 2 tbsp tahini
- 1 1/2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- 1–2 tbsp water (to thin)
- Salt to taste
Step-by-Step Instructions
- Make the Dressing:
In a small bowl or jar, whisk together tahini, lemon juice, Dijon mustard, minced garlic, and a pinch of salt. Add water a little at a time until the dressing is smooth and pourable. - Mash the Chickpeas:
In a large bowl, add rinsed chickpeas and lightly mash them using a fork or potato masher, leaving some whole for texture. - Add the Tuna & Veggies:
Stir in the drained tuna, red onion, cucumber, celery, and parsley. Mix gently to combine. - Combine with Dressing:
Pour the lemon tahini dressing over the salad and mix well until everything is evenly coated. Season with salt and pepper to taste. - Serve or Chill:
Serve immediately or chill for 20–30 minutes to let flavors meld. Great on lettuce leaves, in sandwiches, or with crackers.
Nutrition Facts
Per serving (based on 4 servings)
- Calories: 260
- Protein: 20g
- Carbohydrates: 18g
- Fiber: 6g
- Fat: 12g
- Saturated Fat: 1g
- Sugar: 2g
- Sodium: 480mg
Tips for Success
- Use high-quality tuna: Choose tuna packed in water for a lighter taste or oil-packed for richness—just be sure to drain it well.
- Adjust texture: Mash chickpeas more or less depending on how creamy or chunky you want the salad.
- Let it chill: For deeper flavor, refrigerate for 30 minutes before serving.
- Make it spicy: Add a dash of chili flakes or a spoon of harissa for a kick.
Lemon Tahini Chickpea Tuna Salad
Ingredients
For the Salad
- 1 (5 oz) can tuna, drained
- 1 (15 oz) can chickpeas, drained and rinsed
- ¼ cup red onion finely diced
- ½ cup cucumber diced
- ¼ cup celery diced
- ¼ cup fresh parsley or dill chopped
- Salt and black pepper to taste
For the Lemon Tahini Dressing
- 2 tbsp tahini
- 1 ½ tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 garlic clove minced
- 1 –2 tbsp water to thin
- Salt to taste
Instructions
- In a small bowl or jar, whisk together tahini, lemon juice, Dijon mustard, minced garlic, and a pinch of salt. Add water a little at a time until the dressing is smooth and pourable.
- In a large bowl, add rinsed chickpeas and lightly mash them using a fork or potato masher, leaving some whole for texture.
- Stir in the drained tuna, red onion, cucumber, celery, and parsley. Mix gently to combine.
- Pour the lemon tahini dressing over the salad and mix well until everything is evenly coated. Season with salt and pepper to taste.
- Serve immediately or chill for 20–30 minutes to let flavors meld. Great on lettuce leaves, in sandwiches, or with crackers.
Notes
- Use high-quality tuna: Choose tuna packed in water for a lighter taste or oil-packed for richness—just be sure to drain it well.
- Adjust texture: Mash chickpeas more or less depending on how creamy or chunky you want the salad.
- Let it chill: For deeper flavor, refrigerate for 30 minutes before serving.
- Make it spicy: Add a dash of chili flakes or a spoon of harissa for a kick.
Common Questions
Can I make this salad ahead of time?
Yes! It stores well in the fridge for up to 3 days. Just give it a stir before serving.
What can I use instead of tahini?
Sunflower seed butter or plain Greek yogurt (if not dairy-free) are good substitutes.
Is this recipe gluten-free?
Yes, it’s naturally gluten-free. Just be sure any accompaniments (like bread or crackers) are also GF.
Can I skip the tuna for a vegetarian version?
Absolutely! Add extra chickpeas or white beans instead of tuna for a satisfying plant-based option.
Wishing you happy, healthy meals ahead!
This Lemon Tahini Chickpea Tuna Salad is all about flavor, ease, and nourishing ingredients—may it become your next go-to favorite.
