Salads · 25 min
Mediterranean Tuna Salad with Chickpeas
- 25 min
- 2–6 servings
- 559 kcal / serving
This bright salad combines tuna and chickpeas with crisp vegetables and a zingy lemon-Dijon dressing. It comes together quickly for a satisfying weeknight meal with varied textures.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 2 tbspcapers
- 1 stickcelery
- 2 (6 oz) canschunk light tuna in water
- ½English cucumber
- 1 (15 oz) cangarbanzo beans (chickpeas)
- ½ pintgrape tomatoes
- ½ small bunchItalian (flat-leaf) parsley
- ¼ cupKalamata olives, pitted
- ½lemon
- ½ mediumred onion
- English cucumbers
- lemons
- red onions
From the pantry: black pepper, Dijon mustard, extra virgin olive oil, salt
Cookware
can opener · chef's knife · citrus juicer (optional) · colander · cutting board · measuring cups · measuring spoons · mixing bowls · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chickpeas
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1 stickcelery
- ½English cucumber
- ½ pintgrape tomatoes
- ½ small bunchItalian (flat-leaf) parsley
- ½lemon
- ½ mediumred onion
- English cucumbers
- lemons
- red onions
Meat & seafood
- 2 (6 oz) canschunk light tuna in water
Pantry & dry goods
- 1 (15 oz) cangarbanzo beans (chickpeas)
Sauces, oils & condiments
- 2 tbspcapers
- ¼ cupKalamata olives, pitted
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| capers | 2 tbsp | 4 tbsp | 6 tbsp |
| celery | 1 stick | 2 sticks | 3 sticks |
| chunk light tuna in water | 2 (6 oz) cans | 4 (6 oz) cans | 6 (6 oz) cans |
| English cucumber | ½ | 1 | 1 ½ |
| garbanzo beans (chickpeas) | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| grape tomatoes | ½ pint | 1 pint | 1 ½ pints |
| Italian (flat-leaf) parsley | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| Kalamata olives, pitted | ¼ cup | ½ cup | ¾ cup |
| lemon | ½ | 1 | 1 ½ |
| red onion | ½ medium | 1 medium | 1 ½ medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Wash and dry the produce.
- Rinse the chickpeas and let them drain well while you prep the rest of the ingredients.
- Halve the grape tomatoes and transfer them to a large salad bowl.
- Trim the cucumber ends, cut it into quarters lengthwise, then slice into 1/4-inch pieces on an angle and add to the bowl.
- Trim the celery ends, halve it lengthwise, then slice crosswise into 1/4-inch pieces and add to the bowl.
- Strip the parsley leaves from the stems and finely chop; add to the bowl.
- Dice the onion into 1/4-inch pieces and add to the bowl.
- Halve the olives lengthwise and add to the bowl.
- Drain the tuna and add to the bowl.
- Pat the chickpeas dry and add to the bowl.
- Juice the lemon and whisk in olive oil, Dijon, salt, and pepper to make a dressing.
- Pour the dressing over the salad and toss until everything is coated.
- Serve by portioning into bowls and enjoying.
Two tips
- Prep ahead: mix the dressing in advance and refrigerate, then toss with the salad just before serving.
- Serving idea: spoon the mixture over a bed of greens or use it as a filling for a light wrap.
Nutrition per serving
- Calories
- 559 kcal
- Protein
- 35 g
- Carbs
- 41 g
- Fat
- 30 g
- Fiber
- 11 g
- Sodium
- 886 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.