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Chickpea Tuna Salad

This is my go-to working lunch when I'm starving and need something quick and filling. I serve it on top of superseed bread, but you can also add it to salads, lettuce cups, or just eat it right out of the bowl.

This recipe can be totally customizable, so feel free to add to it and make it your own. Some add-ins that I have played around with are avocado, red onion, capers, celery, or diced cucumber - you can't go wrong!


  • 1 can chickpeas (15 oz)

  • 3 Tbsp yogurt (coconut yogurt also works great here)

  • 2 Tbsp dijon mustard

  • 2 Tbsp dill, minced

  • Juice of 1/2 lemon

  • Salt & pepper, to taste


  1. Smash the chickpeas with a fork until they are mashed and begin to form a paste. If you have harder chickpeas, you also can use a knife and chop them finely.

  2. Add in the yogurt, dijon, lemon, and dill. Mix until well-combined. You can add more yogurt or dijon if you want a more creamy consistency.

  3. Serve on toast, top on your favorite salad, or eat it as is. This is a great meal prep to have on hand, and can last in the fridge for at least 5 days.


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