Creamy Tuna Chickpea Cucumber Salad (Printable Version)
Flaky tuna, chickpeas, and cucumber in a creamy yogurt dressing. Ready in 15 minutes.
# Ingredient List:
→ Salad Base
01 - 1 (5 oz) can tuna in water, drained and flaked
02 - 1 (15 oz) can chickpeas, rinsed and drained
03 - 1 large cucumber, diced
04 - 1/2 small red onion, finely chopped
05 - 1/4 cup fresh parsley, chopped
06 - 1/2 cup cherry tomatoes, halved
→ Creamy Dressing
07 - 1/4 cup Greek yogurt
08 - 2 tablespoons mayonnaise
09 - 1 tablespoon fresh lemon juice
10 - 1 teaspoon Dijon mustard
11 - 1 small garlic clove, minced
12 - Salt and black pepper, to taste
# How to Make:
01 - In a large mixing bowl, combine the flaked tuna, drained chickpeas, diced cucumber, finely chopped red onion, fresh parsley, and halved cherry tomatoes. Toss gently to distribute evenly.
02 - In a small bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, Dijon mustard, and minced garlic until smooth and creamy. Season with salt and black pepper to taste.
03 - Pour the creamy dressing over the salad ingredients and fold gently using a spatula or salad tongs until all components are evenly coated.
04 - Taste the salad and adjust salt and pepper as needed. Serve immediately chilled or at room temperature alongside crusty bread, over greens, or stuffed into pita pockets.
# Expert Tips:
01 -
- Zero cooking required, which means you get a satisfying meal without heating up your entire kitchen.
- The chickpeas and tuna together deliver enough protein to keep you full for hours without feeling heavy.
02 -
- Under draining the tuna is the number one reason this salad turns watery, so really press it dry.
- Letting the dressed salad sit in the fridge for even ten minutes transforms the flavor completely as the chickpeas absorb the tangy dressing.
03 -
- Make a double batch of the dressing and keep it in the jar for up to three days to pour over greens or grain bowls.
- A glass of dry Sauvignon Blanc alongside this salad is a pairing you will come back to all summer long.