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Tzatziki Chickpea Tuna Salad Recipe

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4.4 from 4 reviews

Tzatziki Chickpea Tuna Salad is a quick and satisfying Mediterranean-inspired lunch that combines creamy Greek yogurt with chickpeas, tuna, fresh herbs, and crisp cucumbers. Perfectly complemented by optional crispy za’atar pita chips, this gluten-free, high-protein salad is versatile enough for wraps, sandwiches, or lettuce cups, and ready in just 35 minutes.

Ingredients

Salad Ingredients

  • 1 cup plain full-fat Greek yogurt (I use Fage brand)
  • 1/4 cup chopped fresh dill, plus more for garnish
  • 3 Tbsp. chopped fresh chives
  • 2 Tbsp. fresh lemon juice
  • 2 Tbsp. extra-virgin olive oil, plus more for garnish
  • 2 Tbsp. finely chopped capers
  • 1 garlic clove, grated
  • Kosher salt and black pepper to taste
  • 3 Persian (mini) cucumbers, diced
  • 1 (15-oz.) can chickpeas, drained and rinsed
  • 1 (5-oz.) can tuna (I use albacore), drained
  • Pickled red onions for serving (optional)

Crispy Za’atar Pita Chips (optional)

  • 3 large pita rounds, cut into small triangles
  • 3 Tbsp. extra-virgin olive oil
  • 1 tsp. za’atar spice
  • 1 tsp. garlic powder
  • 1/2 tsp. dried oregano
  • 1/4 tsp. kosher salt

Instructions

  1. Prepare Za’atar Pita Chips: Preheat your oven to 375ºF. Toss the pita triangles with olive oil, za’atar spice, garlic powder, dried oregano, and salt until evenly coated. Spread them out on a large baking sheet in a single layer without overlapping.
  2. Bake Pita Chips: Place the baking sheet in the oven and bake for 13 to 15 minutes, tossing the chips once halfway through to ensure even crisping. When golden and crispy, remove from the oven and let cool completely.
  3. Prepare Cucumbers (if making ahead): Place the diced Persian cucumbers in a colander and sprinkle them with kosher salt. Let them sit for 20 minutes to draw out excess moisture, then drain well and pat dry with paper towels. This step helps prevent a watery salad.
  4. Make the Tzatziki Base: In a large mixing bowl, combine the Greek yogurt, chopped dill, chives, lemon juice, extra-virgin olive oil, chopped capers, grated garlic, and a pinch of kosher salt and black pepper. Mix well until all ingredients are fully incorporated.
  5. Add Chickpeas and Tuna: Add the drained chickpeas to the bowl and partially mash them with a fork or potato masher, leaving about half of the chickpeas whole for texture. Stir in the drained tuna and the prepared cucumbers until evenly mixed.
  6. Season and Serve: Taste the salad and adjust seasoning with additional salt and black pepper as desired. Serve topped with optional pickled red onions, extra fresh dill, and a drizzle of olive oil. Enjoy the salad on its own, with crispy za’atar pita chips, in wraps, sandwiches, or lettuce cups.

Notes

  • For best texture, salt and drain the cucumbers ahead of time to reduce excess water.
  • Za’atar pita chips can be made ahead and stored in an airtight container for up to 3 days.
  • Use full-fat Greek yogurt for a creamier texture and authentic tang.
  • Pickled red onions add a bright, tangy crunch but are optional.
  • This salad is excellent for meal prep and tastes even better after resting for an hour to meld flavors.

Find it online: https://yumntasty.com/tzatziki-chickpea-tuna-salad-recipe/