Chickpea, Tuna, & Tahini Salad

I have had tuna salad before. I have had chickpea salad before, but NEVER in my life, have I had tuna and chickpea salad together. This is probably due to my lack of culinary exploration and not because I am the first person to think of this. As someone who adores both salads and recognizes the nutritional benefits of fish and legumes, I took it upon myself to make this amalgamation of salads with a slight Mediterranean twist from the tahini. To add more flavor, feel free to add other Mediterranean flavors like roasted bell peppers, parsley, or capers instead of the relish. Serve this dish in a sandwich or just as a side with crackers. For all my charcuterie girlies, this one is for you!


  • 1 cup chickpeas, cooked
  • 1 can tuna
  • ¼ cup onion, chopped finely
  • ½ cup tahini
  • Juice from ½ lemon
  • 1 tsp. liquid sweetener (optional)
  • 1 Tbsp. Dijon mustard
  • 2 Tbsp. pickle relish
  • Salt and pepper to taste


  1. Place chickpeas in a bowl and crush with fork until the beans are not whole
  2. Drain tuna and place in bowl with chickpeas
  3. Break up tuna until desired lump size is achieved
  4. Add onion to chickpeas and tuna
  5. In a separate bowl, combine tahini, lemon, sweetener (optional), mustard, relish, and spices
  6. Stir to combine and add water if needed to reach a creamy consistency
  7. Add tahini mixture to chickpeas and tuna
  8. Stir to combine until mixture is homogeneous
  9. Serve and enjoy

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