This Avocado Chickpea Tuna Salad is a delicious and healthy lunch option full of flavor and packed with nutrients. It's also incredibly easy to make, making it the perfect go-to meal for busy days.
For specifics on the recipe use the table of contents to click on sections of the recipe.
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Are you looking for more filling and refreshing salads for your family? If so, give these salad recipes a try! Broccoli Cauliflower Salad, Black Bean Corn Salad, or this Easy Tuna Pasta Salad recipe.
Why you'll love this recipe
- Perfect for meal prep, this salad stores well and can be enjoyed throughout the week.
- It's versatile and can be customized with your favorite veggies, herbs, or spices. So it's easy to customize to suit your dietary needs.
- It’s made with simple ingredients that are easy to find and budget-friendly.
Ingredient List
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- canned tuna fish - Use either tuna in water or brine. Not tuna in oil.
- canned chickpeas
- avocados
- cherry tomatoes
- English cucumber
- small red onion
Homemade Dijon Dressing
- olive oil
- fresh lemon
- fresh chopped parsley
- Dijon mustard
- minced garlic
- sea salt
- ground black pepper
Equipment
- can opener
- Measuring Spoons and Cups
- knife
- Cutting Board
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- Add ingredients for the tuna to a bowl.
- Mix dressing ingredients.
- Pour the dressing on top of the salad and toss to coat. Serve.
Eileen's Tips for Success
- For the best flavor, use fresh lemon juice when preparing the dressing. Bottle lemon juice can work in a pinch but may not provide the same zesty flavor.
- Allow the dressing to sit for about 10 minutes after mixing. This helps the flavors meld together beautifully.
- Be sure to taste and adjust the seasoning to your preference – add a pinch of extra salt, pepper, or a squeeze of lemon if needed.
- If preparing this salad ahead of time, store the dressing separately and add it just before serving to keep the ingredients fresh and crisp.
Frequently Asked Questions
Yes, it’s best to store the ingredients and dressing separately to keep everything fresh. Assemble and mix the salad just before serving.
Absolutely! This recipe is naturally gluten-free. Double-check mustard and other packaged ingredients to ensure they don’t contain any hidden gluten.
Variations
Do you want to change up this recipe? Here are some ways to change the flavor of this dish.
- Add Grains: Mix in cooked quinoa, farro, or bulgur for a more filling salad.
- Swap the Protein: substitute grilled chicken with roasted chickpeas, tofu, blackened salmon, or hard-boiled eggs.
- Experiment with Herbs: Try using fresh mint, dill, or cilantro to bring a unique twist to the flavor profile.
- Spice it Up: Add a pinch of chili flakes or a drizzle of hot sauce for a spicier kick.
- Dressings: After making this chickpea tuna salad, it's nice to change up the dressing, try our Champagne Vinaigrette.
Make ahead, storage, and freezer tips
Storage - The salad is best eaten right away. If you have leftovers, transfer the salad to an airtight container and store it in the fridge for up to 1 day.
Serving Suggestions
This salad makes a great meal all on its own. However, you can also pair it with this Falafel Pita Sandwich, a slice of this Instant Pot French Bread, or a light dessert like this Orange Fluff Salad.
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
📖 Recipe
Avocado Chickpea Tuna Salad
As an Amazon Associate, I earn from qualifying purchases
Equipment Needed:
Ingredients
- 15 ounces tuna fish canned in either water or brine, not oil
- 1(15.5) ounce can, chickpeas
- 2 large cubed avocados
- 1 cup halved cherry tomatoes
- 1 cup thinly sliced English cucumber
- 1 small thinly sliced red onion
Homemade Dijon Dressing
- ¼ cup olive oil
- 1 medium lemon, juiced
- 2 Tablespoons fresh chopped parsley
- 1 Tablespoon Dijon mustard
- 2 cloves minced garlic
- ½ teaspoon Kosher salt
- ½ teaspoon ground black pepper
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Instructions
- In a large mixing bowl, add 15 ounces tuna fish,1(15.5) ounce can, chickpeas, 2 large cubed avocados, 1 cup halved cherry tomatoes, 1 cup thinly sliced English cucumber, 1 small thinly sliced red onion
- In a small bowl, whisk together ¼ cup olive oil, 1 medium lemon, juiced, 2 Tablespoons fresh chopped parsley, 1 Tablespoon Dijon mustard, 2 cloves minced garlic, ½ teaspoon Kosher salt, and ½ teaspoon ground black pepper. Taste for seasoning, if needed, adjust seasoning.
- Pour on the vegetables and tuna. Toss all together.
- Ready to serve.
NOTES
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