/10-Minute Tuna and Chickpea Salad with Lemon Tahini Dressing

10-Minute Tuna and Chickpea Salad with Lemon Tahini Dressing

My favorite quick n’ easy lunch is this 10-minute Tuna and Chickpea Salad with bright lemon tahini dressing, veggies, and herbs. She’s loaded with protein, fiber, and healthy fats! I love that there’s minimal chopping, it’s totally customizable, and no cooking required! Make a batch for meal prep–it gets even more flavorful as it sits.

bowl of chickpea salad with parsley.

Give a warm welcome to the most divine weekday lunch! This dream recipe came to be when I was hangry but not ambitious enough to say, use the oven or take time to cook anything.

I had a bunch of tuna leftover from a big pack I snagged at Costco. I remembered my famous Healthy Tuna Salad and Chickpea Tuna Salad with Italian flavors and thought, why not make another version with what I have on hand? Duh.

This baby is going into the regular rotation for sure. Step aside, eggs and avocado toast! You’re so 2021.

The low down on ingredients

  • Chickpeas: The hearty base of this salad packed with fiber. I always use canned but you could also use equal amounts of cooked from dried chickpeas.
  • Tuna: My favorite is pole and line caught albacore tuna in water. I buy big packs at Costco! I tested this with both water and oil packed and I prefer water-packed.
  • Bell pepper: For color and crunch. Yellow or orange would be great. You could substitute chopped celery or carrot instead. A must in my Mediterranean Chickpea Salad, too!
  • Onion: A little onion helps add crisp texture and that much needed zing.
  • Lemon juice: This salad is so bright thanks to fresh lemon juice. The more the merrier, in my opinion.
  • Tahini: Creamy dreamy tahini for epic flavor and satiety factor!
  • Extra virgin olive oil: Extra richness pulls the dressing together.
  • Dill: A pinch of dill adds amazing fresh flavor. You can omit it if you don’t have it on hand. Fresh dill or parsley would be stellar, too.
  • Garlic Powder: Garlic always, am I right? A clove of fresh grated garlic would be great here.
  • Salt and Pepper: Seasoning is a must!
up close tuna salad in blue bowl.up close tuna salad in blue bowl.

Let’s make it!

For real, this lettuce-less salad could not be easier.

  1. Open a can of chickpeas and tuna. Drain them both, and rinse the chickpeas.
  2. Add them to a bowl with the pepper and onion.
  3. Whisk together the dressing then toss with salad to coat. Devour!
mixing bowl with tuna and wooden spoon.mixing bowl with tuna and wooden spoon.

Serve it like this

I like to go ham with a fork here, but it you can have fun with this one!

  • as a sandwich between toasted sourdough bread, a whole grain english muffin, or pita with lettuce and extra tahini
  • as a salad over chopped romaine or arugula
  • with crackers and sliced cucumbers for dipping. Deeeelish!

Got leftovers?

Store any leftovers in an air-tight container in the refrigerator for up to three days. You can add a squeeze of lemon to brighten the flavors on the last day if need be!

bowl of chickpea salad with forkbowl of chickpea salad with fork


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bowl of chickpea salad with forkbowl of chickpea salad with fork

10-Minute Tuna and Chickpea Salad with Lemon Tahini Dressing

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  • Author:
    Alexis Joseph
  • Prep Time: 10 minutes

  • Cook Time: 0 minutes

  • Total Time: 10 minutes

  • Yield: 4 servings 1x

  • Category: Main Meals

  • Method: No Cook

  • Cuisine: Mediterranean

  • Diet: Gluten Free


Ten-minute Tuna and Chickpea Salad with bright lemon tahini dressing, veggies, and herbs. A quick and easy lunch, no cooking required!




For the salad:

For the dressing:


  1. Place chickpeas, tuna, pepper and onion in a medium mixing bowl.
  2. In a small bowl, whisk together dressing ingredients. Pour on top of salad and toss to combine. Season with salt and pepper to taste. I like to garnish with chopped parsley!

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