Lemon Tahini Chickpea Tuna Salad Recipe
Looking for a fresh, protein-packed lunch that delivers big flavor without much fuss? Meet the Lemon Tahini Chickpea Tuna Salad. This zesty salad delivers creamy richness with a Mediterranean touch, blending tuna, hearty chickpeas, and a luscious lemon-tahini dressing that will have you coming back for seconds (or thirds). It’s the kind of dish you can enjoy as a wrap, scoop up with crackers, or serve over a bed of greens—the possibilities are endless. Best of all, it’s gluten-free, dairy-free, and ready in just 10 minutes, making it an easy favorite for meal prep, picnics, or a satisfying midweek lunch.
Ingredients You’ll Need
Ingredients You’ll Need
You won’t believe how such humble ingredients can create something so vibrant and satisfying. Each item in this Lemon Tahini Chickpea Tuna Salad brings its own magic, adding layers of flavor, color, and texture in every bite.
- Chickpeas: These provide a nutty, hearty base and a dose of plant-based protein that keeps you full.
- Tuna in water: A pantry staple for lean protein and briny flavor—choose high-quality for best results.
- Tahini: Creamy sesame paste makes the dressing luxurious, with earthy undertones and healthy fats.
- Fresh lemon juice: Brings bright acidity that wakes up all the flavors and ties the salad together.
- Olive oil: Adds richness and that signature Mediterranean taste—use extra virgin if you can.
- Dijon mustard: Gives the dressing a little bite and complexity, making it anything but bland.
- Minced garlic: Packs the salad with aromatic punch—just one clove does wonders.
- Water: This thins out the dressing to your desired consistency without dulling the flavor.
- Salt and black pepper: Essential for seasoning; adjust to taste to make all the other flavors sing.
- Diced celery: Adds a welcomed crunch and freshness—don’t skip this!
- Diced red onion: Pops of sharp, sweet flavor and vibrant color in every forkful.
- Chopped parsley: Bright, herby notes that finish the salad with a flourish of freshness.
How to Make Lemon Tahini Chickpea Tuna Salad
Step 1: Mash the Chickpeas
Grab a large bowl and pour in your chickpeas. With a fork or a potato masher, smash them up until they’re mostly broken down but still a little chunky. You want texture—not a complete puree—so don’t over-mash.
Step 2: Add Tuna
Drain your canned tuna really well and add it into the bowl. Use a fork to gently break it up as you stir, combining it evenly with the chickpeas. This forms the base for your Lemon Tahini Chickpea Tuna Salad.
Step 3: Whisk the Dressing
In a separate small bowl, whisk together the tahini, fresh lemon juice, olive oil, Dijon mustard, minced garlic, water, salt, and pepper. The mixture should look smooth, creamy, and lightly pourable—add another splash of water if you need to reach that luscious, dreamy consistency.
Step 4: Combine and Mix
Pour your lemon-tahini dressing over the chickpea-tuna mixture. Add in the diced celery, red onion, and chopped parsley. Stir everything together until every bite is coated with creamy, tangy goodness. Taste and tweak the seasonings as needed.
Step 5: Chill and Serve
Pop the bowl in the fridge for at least 20 minutes to let the flavors meld—if you have the patience! Serve your Lemon Tahini Chickpea Tuna Salad however you like: piled into sandwiches, wrapped, over leafy greens, or dolloped on crackers.
How to Serve Lemon Tahini Chickpea Tuna Salad
Garnishes
A finishing sprinkle of chopped parsley or a few extra cracks of black pepper gives this salad some real visual appeal. A little fresh lemon zest or a drizzle of good olive oil can push it over the top, making your Lemon Tahini Chickpea Tuna Salad look as irresistible as it tastes.
Side Dishes
This salad pairs beautifully with pita chips, a handful of crisp veggies like cucumber and cherry tomatoes, or a simple green salad. If you’re looking for something heartier, serve it with a side of quinoa or brown rice for a complete, balanced meal.
Creative Ways to Present
Tuck it into lettuce wraps for a light, portable lunch, or layer it inside a pita pocket for extra Mediterranean flair. Try spreading it on grilled sourdough for an open-faced twist, or spoon it into avocado halves for a brunch-ready showstopper.
Make Ahead and Storage
Storing Leftovers
Store any leftover Lemon Tahini Chickpea Tuna Salad in an airtight container in the fridge. It actually tastes better after a few hours as the flavors meld, and stays fresh and delicious for up to three days—perfect for grab-and-go lunches!
Freezing
Freezing isn’t recommended for this salad, as the creamy dressing can separate and the vegetables may lose their crunch. If you want to meal prep, simply make smaller batches and enjoy it fresh over a few days.
Reheating
This recipe is best enjoyed chilled or at room temperature. If you prefer it slightly warmer (for wraps or sandwiches), let it sit out for 10–15 minutes. Avoid microwaving, as this can impact both the texture and flavor.
FAQs
Can I make Lemon Tahini Chickpea Tuna Salad vegan?
Absolutely! Just skip the tuna and add an extra half-can of chickpeas. The salad stays hearty and flavorful, with all the creamy, zesty notes you love.
Is there a substitute for tahini?
You can use creamy almond butter or sunflower seed butter in place of tahini; the flavor will shift a bit but the dressing will still have that dreamy, nutty texture.
How do I stop the salad from getting watery?
Make sure to drain both the tuna and the chickpeas really well before starting. If your dressing feels too thin, add a little more tahini or let the salad chill uncovered for a few minutes to thicken.
What bread or wrap works best?
Whole grain bread, pita pockets, or soft flour tortillas all work beautifully. For a gluten-free option, try serving it with gluten-free crackers or on a big bed of greens.
Can I add more veggies or mix-ins?
Definitely! Chopped cucumber, bell peppers, or even diced pickles are fantastic additions. Don’t hesitate to play around and make the Lemon Tahini Chickpea Tuna Salad your own.
Final Thoughts
If you’re craving something fresh and satisfying, give the Lemon Tahini Chickpea Tuna Salad a try. It’s easy, nourishing, and bursting with bold Mediterranean flavor—one of those recipes you’ll want on repeat all year long. Let this become your new go-to lunch or picnic staple!
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Lemon Tahini Chickpea Tuna Salad Recipe
- Total Time: 10 minutes
- Yield: 3 servings 1x
- Diet: Non-Vegetarian
Description
This refreshing Lemon Tahini Chickpea Tuna Salad combines the flavors of chickpeas, tuna, and a creamy tahini dressing with a hint of lemon. It’s a versatile dish that can be enjoyed in various ways.
Ingredients
Main Salad:
- 1 (15 oz) can chickpeas (drained and rinsed)
- 1 (5 oz) can tuna in water (drained)
Tahini Dressing:
- 1/4 cup tahini
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 1 garlic clove (minced)
- 2 tablespoons water (or more for thinning)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Additional Ingredients:
- 1/2 cup diced celery
- 1/4 cup diced red onion
- 2 tablespoons chopped parsley
Instructions
- Main Salad: In a large bowl, mash chickpeas with a fork. Add drained tuna and mix.
- Tahini Dressing: Whisk tahini, lemon juice, olive oil, mustard, garlic, water, salt, and pepper until smooth.
- Pour dressing over chickpea-tuna mixture. Add celery, red onion, and parsley.
- Stir until coated. Adjust seasoning and consistency. Serve chilled.
Notes
- For a vegan version, omit tuna and add extra chickpeas.
- This salad stays fresh in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 2g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 17g
- Cholesterol: 20mg
