Tuna Chopped Salad with Chickpeas is the kind of lunch that makes sense when you want something fresh, filling, and not complicated.
This recipe is made with tuna, chickpeas, chopped lettuce, celery, cucumber, tomatoes, and red onion all mixed with a lemony mayo dressing that keeps it creamy without making it heavy.
This recipe is great for a fast main course, especially when you want a scoopable salad you can serve with crackers, pita chips, or cucumber slices.
The chickpeas add more texture, the tuna makes it feel like a real meal, and the vegetables keep every bite crisp.
To make this dish, you will need: romaine or iceberg lettuce, tuna in water, celery, red onion, cucumbers, chickpeas, tomatoes, light mayonnaise, Greek yogurt, lemon juice, Dijon mustard, garlic powder, salt, and black pepper.
Why You’ll Love This Tuna Chopped Salad with Chickpeas
Ready in 20 Minutes
This recipe is made for lunch when you don’t want to spend much time in the kitchen.
Uses Pantry Ingredients
Canned tuna and chickpeas make this an easy recipe to pull together with items you may already keep on hand.
Scoopable and Fresh
Serve it with crackers, pita chips, or cucumber slices for a chopped salad that feels fun without extra work.
Creamy Without Being Too Heavy
The dressing uses light mayonnaise, Greek yogurt, lemon juice, and Dijon mustard for a creamy texture with a bright finish.
Works for Meal Prep
You can chop the vegetables ahead of time and mix the salad when you’re ready to serve.
A large mixing bowl and a small bowl are useful for this recipe. Measuring cups and spoons help keep the dressing balanced.
Ingredient Substitutions
Romaine or Iceberg Lettuce
Use chopped green leaf lettuce or butter lettuce if that’s what you have.
Tuna in Water
Use tuna in oil if preferred, but drain it well before adding it to the salad.
Chickpeas
Use white beans or cannellini beans in place of chickpeas.
Red Onion
Use green onions or sweet onion for a milder taste.
Greek Yogurt
Use sour cream if you don’t have Greek yogurt.
Dijon Mustard
Use yellow mustard for a softer flavor.
Lemon Juice
Use lime juice if needed, but the taste will be a little different.
Crackers, Pita Chips, or Cucumber Slices
Serve with tortilla chips, toasted baguette slices, or lettuce cups.
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Tuna Chopped Salad with Chickpeas
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Ingredients
For the Salad:
- 5 cups romaine or iceberg lettuce finely chopped
- 2 cans (5 ounces each) tuna in water well drained and flaked
- ¾ cup celery finely chopped
- ¼ cup red onion finely chopped
- 1 cup cucumbers finely chopped
- 1 cup chickpeas well drained and rinsed
- 1 cup tomatoes seeded and chopped
For the Lemony Mayo Dressing:
- ¼ cup light Mayonnaise
- 2 tablespoon plain nonfat greek yogurt
- 2 tablespoon lemon juice
- 1 teaspoon dijon mustard
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
- In a small bowl, add the light mayonnaise, Greek yogurt, lemon juice, Dijon mustard, garlic powder, salt, and black pepper.
- Using a whisk, mix until smooth.
- In a large mixing bowl, add the chopped lettuce, tuna, celery, red onion, cucumber, chickpeas, and tomatoes.
- Pour the lemony mayo dressing over the salad.
- Toss gently until the salad is evenly coated.
- Serve with crackers, pita chips, or cucumber slices.
Notes
Storing
Store in the Refrigerator – Place leftovers in an airtight container and refrigerate for up to 2 days. Store the Dressing Separately – For meal prep, keep the dressing in a separate container and mix it with the salad before serving.Nutrition
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