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Tuna Salad with Chickpeas and Fresh Dill


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Tuna Salad with Chickpeas and Fresh Dill


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Tuna Salad with Chickpeas and Fresh Dill

Tuna, chick peas, dill and capers combine for this unique mayonnaise-free salad. It's a nice change from traditional tuna salads. It's also a make-ahead dish—the flavors taste even better the next day.


  • Prep Time : 10 min
  • Ready Time : 10 min


4 Servings


  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons white wine vinegar
  • 2 teaspoons fresh dill, chopped
  • 1 teaspoon Dijon ustard
  • 1/2 teaspoon sugar; or more to taste
  • 1/2 teaspoon salt & black pepper
  • 1/4 teaspoon freshly ground pepper
  • 1 scallion, thinly sliced
  • 1 small celery rib, chopped
  • 2-3 plum tomatoes, seeded and chopped
  • 1 can chick peas, rinsed and drained well (15-ounce)
  • 1 can solid white tuna, drained and flaked (6-ounce)
  • 1 tablespoon:capers


  1. Combine oil, vinegar, dill, mustard, sugar, salt and pepper in a large salad bowl.
  2. Add the remaining ingredients and toss well to mix. Serve at room temperature.





6 Responses to Tuna Salad with Chickpeas and Fresh Dill

  1. avatar says: leah

    i made this for my friend and i for lunch. it was so elegant we felt like we were in a restaurant

  2. avatar says: j israel

    A great alternative to the regular tuna salad.

  3. avatar says: Tzivia

    Made this for lunch for my husband, just left out the capers.Put it on top of a bed of romaine lettuce. It was really good even the next day

  4. avatar says: Robee61

    Would not have thought to put in chickpeas with tuna but it did taste good. I left out the capers as we find the food is too salty with them.

  5. avatar says: Alice

    Left out the pepper and capers. Served it with Israeli salad. Yum!

  6. This was so good. Did it as a starter but may take for lunch to work as it’s healthier than using mayonnaise like I normally do. It’s so tasty.

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