Chickpea and Tuna Salad

  • Makes4 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.