How long does Chickpea Tuna Salad last in the refrigerator?

Chickpea Tuna Salad keeps well in an airtight container in the refrigerator for up to 2 days. For the best texture, store the spinach separately and combine just before serving. This helps prevent the greens from becoming wilted.

Can I make Chickpea Tuna Salad ahead of time?

Yes, this recipe is great for meal prep. You can prepare the chickpea and tuna mixture up to 1 day in advance and refrigerate it. Add the dressed spinach right before serving to keep everything fresh and crisp.

Can I substitute the feta cheese?

Absolutely. Goat cheese offers a similar creamy texture with a tangier flavor, while diced mozzarella provides a milder option. If you prefer a dairy-free version, simply leave the cheese out and add extra herbs for flavor.

Can Chickpea Tuna Salad be frozen?

Freezing is not recommended for this salad. The cucumber, tomatoes, spinach, and feta can lose their texture after thawing. For the best flavor and freshness, enjoy it chilled from the refrigerator.

Chickpea Tuna Salad – 5 Easy Reasons You'll Love It

Chickpea Tuna Salad with Lemon, Feta, and Dill

Print Recipe

This Chickpea Tuna Salad is a bright, hearty mix of chickpeas, tuna, crisp vegetables, feta, dill, and lemon dressing.

Author: Sophia Mitchell
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Yield: 4 servings 1x
Category: Lunch
Method: No-Cook
Cuisine: Mediterranean

Ingredients

Scale

2 tablespoons lemon juice
1 tablespoon nonpareil capers, rinsed and chopped
1 tablespoon finely chopped shallot
¼ teaspoon salt
¼ teaspoon ground pepper
1 (15-ounce) can no-salt-added chickpeas, rinsed
1 (6.7-ounce) jar oil-packed tuna, drained
1 cup halved cherry tomatoes
1 cup thinly sliced English cucumber
½ cup crumbled feta cheese
2 tablespoons chopped fresh dill
2 tablespoons extra-virgin olive oil
3 cups baby spinach

Instructions

Combine the lemon juice, capers, shallot, salt, and pepper in a large bowl. Let the mixture rest for 5 minutes so the flavors soften and blend.
Add the chickpeas, tuna, cherry tomatoes, cucumber, feta, and dill to a separate large bowl. Fold gently to keep the tuna and cheese from breaking down too much.
Whisk the olive oil into the lemon mixture until smooth. Drizzle 4 tablespoons of the dressing over the chickpea mixture and toss lightly.
Add the spinach to the remaining dressing and turn until coated. Divide the spinach among 4 plates, then spoon about 1¼ cups of the chickpea tuna mixture over each serving.

Notes

For make-ahead prep, prepare the salad mixture through the dressing step and refrigerate it in an airtight container for up to 1 day.
Keep the spinach separate until serving for the freshest texture.

Nutrition

Serving Size: about 2 cups
Calories: 326

Keywords: Chickpea Tuna Salad, tuna chickpea salad, Mediterranean tuna salad, chickpea salad with feta

Find it online: https://thekitchenfinesse.com/2026/05/31/chickpea-tuna-salad/