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.

This article was originally published on Jul 01, 2002

Weekly Newsletter

Keep up with your baby's development, get the latest parenting content and receive special offers from our partners

I understand that I may withdraw my consent at any time.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.