Chickpea Tuna Salad with Green Olives

If you’re looking for a little protein-packed lunch inspiration, I’ve got you. This hearty chickpea tuna salad has been sustaining me through these cooler autumn days and I’m confident it will stay in rotation through to spring. A bulked-up version of a lunchtime favourite, it’s fresh yet hearty, satisfying and mayo-free.

This tuna salad is what every pantry lunch should be – simple, filling, wholesome and delicious.

Why chickpea tuna salad?

Canned chickpeas, tuna, olives, fresh herbs, lemons and olive oil are all items that I keep on hand in my kitchen. Put them all together, and they make a super tasty and satisfying meal that’s ready in minutes.

Here’s everything you’ll need to make it

• One can of chickpeas (drained and rinsed)  
• Two cans of tuna (I use sustainable skipjack)
• 1 celery stalk, chopped
• ½ cup smashed green olives
• Flat leaf parsley
• Juice of 1 lemon
• Extra-virgin olive oil
• Coarse sea salt and freshly ground black pepper

There are so many ways to make this recipe your own. Add fresh garlic, red onion, grainy Dijon, chili flakes, peppery arugula or your favourite super seeds for a little crunch!

This chickpea tuna salad is delicious on its own and a life saver for meal-prepped lunches through the week. You can even use it as a base for protein-packed sandwiches, wraps and tuna melts, or enjoy it with crackers for a mid-afternoon snack. Just mix everything together and you’ll have lunch in minutes!

If you make it, please tag me on Pinterest or Instagram so I can see! 

And of course, feel free to leave any questions, comments or reviews. This is the best place to reach me, and I’d love to hear from you!