Chickpea-Tuna Salad

Rethink your standard tuna salad with this delicious recipe.

Chickpea-Tuna Salad with greens on a plate
Photo: Photo by: Victor Protasio

This vinegar-based tuna salad is far from the mayonnaise-centric rendition of deli counters and cafeterias. First, you'll marinate chickpeas in oil and vinegar to infuse them with flavor. These join oil-packed tuna, radicchio, and red onion, plus kalamata olives and capers. These last two flavor bombs cut through the richness of the tuna and mellow out the bold lettuce. The result is sophisticated, delicious, and a revolution in the possibilities for canned tuna.


  • 1 (15 1/2-oz.) can chickpeas (garbanzo beans), drained and rinsed

  • 2 tablespoon red wine vinegar

  • 2 tablespoon extra-virgin olive oil

  • ½ teaspoon kosher salt

  • 1 (5-oz.) can oil-packed tuna, drained

  • 1 cup chopped radicchio (from 1 head)

  • ¼ cup pitted kalamata olives, roughly chopped

  • 2 tablespoon drained capers

  • 1 ½ tablespoon finely chopped red onion (from 1 small onion)

  • arugula or cooked faro


  1. Stir together chickpeas, vinegar, oil, and salt in a medium bowl. Let stand, stirring occasionally, 20 minutes. Stir in tuna, radicchio, olives, capers, and onion. Serve over arugula or cooked farro.

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