Chickpea and Tuna Salad

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4 servings

Chickpea and Tuna Salad

Photo: Flickr

This chickpea and tuna salad is just as good as a filling for pita pockets as it is served on a plate and eaten with a fork.


  • 1 540-mL can chickpeas , rinsed and drained
  • 1 170-g can solid or chunk tuna , drained
  • 1/2 medium red onion , chopped
  • 1 cup chopped celery , (2 to 3 stalks)
  • 1 cup cherry tomatoes , halved
  • 1/2 cup chopped parsley
  • 1/4 cup plain yogurt
  • 1/4 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 1 tsp grated lemon zest
  • 1/2 tsp salt
  • 1/4 tsp black pepper


  • In a large bowl, have your child (gently) combine the chickpeas, tuna, onion, celery, cherry tomatoes and parsley. Don’t smush up the tuna chunks too much – they should be clearly visible to the naked eye.
  • In a small bowl, stir together the yogurt, mayonnaise, mustard, lemon juice, lemon zest, salt and pepper. Combine with the tuna-chickpea mixture, and toss until mixed. Devour immediately or refrigerate, covered, for as long as overnight before serving.
  • Chick Chick Variation: Not a tuna-loving family? Make this salad with 1 cup (250 mL) diced cooked chicken instead.