This chickpea tuna salad is quick, protein-packed, and full of bright, briny flavor thanks to capers, sweet relish, and a splash of olive oil. It’s completely mayo-free but still creamy and satisfying, with a great mix of textures from the chickpeas, tuna, and chopped egg. Whether you’re meal prepping for the week or just need a quick lunch, this one comes together fast and holds up well in the fridge.

Yummy! This tuna salad was bright, salty, light, and GREAT!
JD (PINTEREST)

A bowl of chickpea and tuna salad with chopped vegetables, next to a serving spoon, a red-striped towel, and a sprig of parsley on a white surface.

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I like recipes that are quick and easy to make, especially if I’m throwing together lunch for David and myself. We eat this chickpea tuna salad regularly because it’s delicious and filling.

Testing results for chickpea tuna salad

Even though I love my Duke’s mayonnaise, I opted not to use it in this tuna salad recipe. I wanted a lighter texture, and olive oil was the perfect addition.
We have made this tuna salad with cannellini beans, and it was excellent. You can use any bean that you prefer.

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I hope you make this recipe. I think you’ll love it!

P.S. Don’t miss our other tasty grain and legume salads! We have a simple Black Bean Salad with Lime Cumin Dressing that is a family favorite for picnics. Our Farro and Vegetable Salad uses up all the extra produce you might have in the fridge. My favorite is the Farro Arugula Salad because it has lots of sundried tomatoes. And my Chickpea Salad with Lemon Vinaigrette was inspired by a similar salad at a famous restaurant on the beltline in Atlanta.

Three romaine lettuce leaves on a white plate, topped with a mixture of chickpeas, tuna, chopped egg, and green onions. A tomato and more lettuce are in the background.

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Ingredient notes

➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.

You won’t have any trouble finding all the ingredients for this tuna salad. We primarily use staples that you likely have in your pantry and refrigerator.

Tuna: You can use whatever tuna you have for this recipe. I look for tuna that’s been caught using sustainable fishing methods and has lower mercury levels.

Sweet pickle relish: Some people prefer dill pickle relish, which works fine in this recipe. It’s personal preference.

A plate with chickpea tuna salad, two round crackers, and a fork on a white surface, next to a red striped cloth.

How to make chickpea tuna salad

You’ll need one hard-boiled egg for this recipe.
Chop up some green onions and parsley.
Drain the tuna and stir everything together.

If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!

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