Chickpea and Tuna Salad


If anyone knows me, they know that I have a strong dislike for mayo. I cannot eat anything that contains mayo, it completely grosses me out (and it is unhealthy so it is a win-win for me!) So with tuna salad usually containing mayo, like many other recipes, I am constantly thinking of ways of substituting mayo with something else! This recipe is a great way to still eat tuna fish without the mayo part:)

Last night I made this chickpea and tuna salad to have for lunch today and it was super easy and affordable! In this recipe that I found on Pinterest, it originally stated to use Cannellini beans or Great Northern white beans, which I didn’t have, so I improvised instead with chickpeas!


  • 1 cup of chopped red onions
  • The zest and juice of 1 lemon
  • 2 five to six ounce cans of tuna packed in olive oil
  • 2 15 ounce cans of chickpeas
  • 1/2 cup parsley
  • A few splashes of Tabasco sauce and a pinch of red chile flakes
  • 1/2 teaspoon freshly ground black pepper
  • Salt and olive oil to taste


  1. Sprinkle some of the lemon juice over the chopped onions while you prepare the other ingredients. This will take some of the oniony edge off the onions.
  2. Drain the oil from the tuna and put the tuna into a large bowl. Add the chickpeas to the tuna and gently stir to combine. Add the onions, herbs, black pepper, lemon zest and lemon juice and mix to combine. Add Tabasco or chile to taste. If the salad needs more acid, add a little more lemon juice. If the salad seems a little dry, add a little bit of olive oil. Add salt to taste.
  3. Chill before serving. This salad will last several days in the fridge, tightly covered.

Stolen from 🙂


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