Chickpea Tuna Salad

If you ask me, this herby and bright Chickpea Tuna Salad is right up there with the classic Niçoise in terms of flavor and composition.

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There are some days when the groggy morning seems to just crash into a chaotic work-and-errand-filled afternoon, and I only have time to throw together a quick lunch which is, by all accounts, truly unhinged.

These lunches are often hazardous to my physical and spiritual well-being; they’re usually composed of simple carbohydrates, leftovers I salvaged from the back of my fridge, and whatever pickled veggie I have on hand, plus hot sauce and not one iota of protein.

However, this chickpea tuna salad is the antithesis of that disaster-piece, and it’s truly transformed my lunchtime rush. I’ve decided this is the most appropriate (and delicious) stopgap when I need sustenance but don’t have a lot of time.

This salad delivers with an abundance of flavor and nutrients, and typically causes me to feel way too good about myself whenever I make it. I, for one, love a good lunch that comes at no emotional cost and allows me the energy to push through the workday.

Is Chickpea Tuna Salad Healthy?

This pescatarian salad is a wonderful source of protein, fiber, omega-3 fatty acids, potassium, calcium, iron, and a slew of vitamins.

Chickpeas are starchy legumes that are both a protein and a complex carbohydrate. This means they break down in the digestive system more slowly than a simple carbohydrate does, which helps prevent blood sugar spikes. This salad is low in sugar and high in nutrients, making it a great addition to most diets.

Let’s Talk About The Chickpea

Did you know that the chickpea was one of the earliest cultivated legumes on the planet? Archaeologists have found evidence of them at dig sites in what is now Northern Syria and Southeastern Turkey, dating back 7,500 years. That’s right, the chickpea is one of the oldest cultivated plants in existence.

In India, they’re chana; in America, we often call them by their Spanish name—the garbanzo bean. They are a staple in Indian cooking, and in 2022, India accounted for about seventy percent of global chickpea production. Today, South Asia consumes the most chickpeas per capita annually, followed by Western Asia and North Africa. You’ll find them in curries, salads, soups, stews, falafel, hummus, and even desserts and candies.

FAQs & Tips

How to Make Ahead and Store

You can store this chickpea tuna salad in an airtight container in the fridge for up to 3 or 4 days, or make it up to 24 hours ahead of time for your party or gathering.

Can I use dry chickpeas?

You can use either dry or pre-cooked canned chickpeas, as long as you make sure they’re fully cooked before adding them to the salad. In this recipe, we use canned chickpeas for the sake of convenience.

If I don’t have fresh parsley, can I just use dry parsley?

Yes, that’s entirely up to you. Just keep in mind that the difference in flavor between fresh and dried parsley is night and day. Salads like this one get so much of their bright flavor from a few simple ingredients so you’ll really want to use as many fresh items as you can.

Serving Suggestions

I like to serve this salad with a nice assortment of colorful dishes. I love this Vegetarian Paella recipe and these Shrimp Zucchini Boats On The Grill just might be the most delicious low-carb, keto-friendly recipe in current circulation. For dessert, I recommend these creamy Avocado Chocolate Truffles. Avocado in dessert? Yes, please.