Creamy Tuna Chickpea Salad (Printable)
Tuna, chickpeas, and cucumber in a creamy yogurt dressing. A fresh, protein-packed meal ready in 15 minutes.
# What You'll Need:
→ Salad Base
01 - 1 (5 oz) can tuna in water, drained and flaked
02 - 1 (15 oz) can chickpeas, rinsed and drained
03 - 1 large cucumber, diced
04 - ½ small red onion, finely chopped
05 - ¼ cup fresh parsley, chopped
06 - ½ cup cherry tomatoes, halved
→ Creamy Dressing
07 - ¼ cup Greek yogurt
08 - 2 tablespoons mayonnaise
09 - 1 tablespoon fresh lemon juice
10 - 1 teaspoon Dijon mustard
11 - 1 small garlic clove, minced
12 - Salt and black pepper, to taste
# How To Make:
01 - In a small bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, Dijon mustard, minced garlic, salt, and pepper until smooth and well combined.
02 - In a large mixing bowl, combine the drained tuna, rinsed chickpeas, diced cucumber, chopped red onion, parsley, and halved cherry tomatoes.
03 - Pour the prepared dressing over the salad and toss gently until all ingredients are evenly coated.
04 - Taste and adjust seasoning with additional salt and pepper as needed. Serve chilled or at room temperature.
# Expert Tips:
01 -
- It pulls together from pantry staples in fifteen minutes flat, which makes it my back pocket meal when motivation is running on empty.
- The creamy dressing clings to every chickpea and flake of tuna so each bite feels indulgent without being heavy.
02 -
- Under draining the tuna is the most common mistake and it will turn your beautiful dressing into a watery puddle at the bottom of the bowl.
- Letting the salad rest in the fridge for thirty minutes before serving transforms the flavor because the chickpeas absorb the dressing and become incredibly flavorful.
03 -
- Mash about a quarter of the chickpeas with a fork before mixing, which creates a thicker creamier texture that binds everything together beautifully.
- Use full fat Greek yogurt because the lower fat versions tend to make the dressing taste slightly sour when mixed with lemon juice.