This recipe is my go-to Chickpea Tuna Salad, perfect for packing lunches. The mashed chickpeas stretches the can of tuna into a few more meals, that you can use in a wrap or to top a salad.
Things have been quiet around here lately as I start my second year of my Masters’ program, trying to once again find balance between school – work – blog – sleep – exercise – cooking – etc.
I wish I could tell you I’ve been doing a great job packing lunches and snacks full of inspiration, but lately, I’ve been feeling uninspired – thanks to a combination of not getting to the grocery store, not having a lot of time to prep meals last weekend, and travel.
I figured it was time to share the simple pantry meal I whip together when I’m stuck with nothing else – my go-to Chickpea Tuna Salad – in the hopes you can use the recipe for a similarly busy week of yours.
It wasn’t until last fall that I started enjoying tuna again, when I really started to appreciate the convenience of protein in a can. I now make my Supergreen Tuna Salad with Sesame Peanut Dressing, and this recipe, on repeat for busy weeks.
I owe it all to buying tuna that actually tastes good – this wild albacore tuna – so now I truly enjoy and look forward to it (affiliate link, not sponsored).
This recipe is a simple one I make so frequently – whether it be with mayonnaise or mashed avocado, depending on what I have on hand.
It’s a bulk recipe for lunches for the week, wrapped in a tortilla with lettuce and red pepper, served on top of a green salad, or eaten some alongside crackers and sliced veggies.
It can also be dinner on toast with melted cheddar.
- 2 cans albacore chunk tuna in water, drained
- 1 can chickpeas, drained
- ⅓ cup minced celery
- ¼ cup minced onion
- ⅓ cup mashed avocado or mayonnaise
- 1 and ½ tablespoons whole-grain mustard
- ¼ teaspoon salt, or to taste
- Fresh ground pepper to taste
- Optional 1 tablespoon lemon juice
- In a mixing bowl, add drained cans of tuna and drained chickpeas. Mash them together about halfway with a fork.
- Finely mince celery and onion. Stir into the mixture.
- Stir in mashed avocado or mayonnaise, as well as the mustard. Mash to desired consistency.
- Add salt and pepper to taste, and lemon juice if desired (see note).
- To serve, wrap it in a tortilla with lettuce and red pepper, serve it on top of a green salad, or grab some alongside crackers for a simple lunch.
I hope you enjoy it as much as I do!