Dinner

Greek Chickpea and Tuna Salad Recipe

Name: Greek Chickpea and Tuna Salad Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Greek
Ingredients: 1 (15 oz) Can Chickpeas, rinsed and drained; 1 Can Tuna in Olive Oil, drained; 1/2 Cup Kalamata Olives, pitted and sliced in half; 1 Cup Sliced Cucumbers; 1/2 Cup Cherry Tomatoes, sliced in half; 1/2 Cup Sliced Pepperoncini Peppers; 1/4 Cup Thinly Sliced Red Onion; 4 Oz. Feta Cheese, cubed; 2 Tbsp. Fresh Dill, chopped; 1/2 Tsp. Dried Oregano; 1/4 Tsp. Red Chili Flakes; 1/2 Tsp. Kosher Salt, plus more if desired; 1/2 Tsp. Black Pepper; 3 Tbsp. Red Wine Vinegar; 1 Tbsp. Extra Virgin Olive Oil

ByHugo Harnd April 17, 2026April 17, 2026

Jump to Recipe

Introduction

This Greek Chickpea and Tuna Salad is a vibrant, protein-packed dish perfect for a quick lunch or light dinner. Combining hearty chickpeas, savory tuna, and fresh Mediterranean flavors, it’s both satisfying and easy to prepare.

A white bowl on a round wooden board contains a fresh salad arranged in neat layers: at the bottom left, light tan chickpeas form the base; above them, thin purple-red onion slices; next to the onions, bright red halved cherry tomatoes; yellow pickled pepper rings sit above the tomatoes; fresh green cucumber slices are placed on the top right side; next to cucumbers, there is shredded light pink tuna; white cubed feta cheese rests between the peppers and tuna; in the center, vibrant green dill herb adds freshness; dark purple Kalamata olives lie just below the tuna and feta. To the right of the bowl, a wooden board holds a small white bowl with mixed spices, a small white bowl with red sauce, and a small white container with olive oil, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (15 oz) can chickpeas, rinsed and drained
1 can tuna in olive oil, drained
1/2 cup Kalamata olives, pitted and sliced in half
1 cup sliced cucumbers
1/2 cup cherry tomatoes, sliced in half
1/2 cup sliced pepperoncini peppers
1/4 cup thinly sliced red onion
4 oz. feta cheese, cubed
2 tbsp fresh dill
1/2 tsp dried oregano
1/4 tsp red chili flakes
1/2 tsp kosher salt, plus more if desired
1/2 tsp black pepper
3 tbsp red wine vinegar
1 tbsp extra virgin olive oil

Instructions

Step 1: In a large bowl, combine the rinsed chickpeas, drained tuna, Kalamata olives, cucumbers, cherry tomatoes, pepperoncini peppers, and red onion.
Step 2: Add the cubed feta cheese, fresh dill, dried oregano, red chili flakes, kosher salt, and black pepper to the bowl.
Step 3: Pour in the red wine vinegar and extra virgin olive oil.
Step 4: Toss all ingredients gently but thoroughly to ensure the flavors are well mixed.
Step 5: Serve the salad immediately or refrigerate it for later use.

Tips & Variations

For extra crunch, add chopped bell peppers or toasted pine nuts.
Use fresh lemon juice instead of red wine vinegar for a brighter, citrusy flavor.
Swap the tuna for grilled chicken or chickpeas alone for a vegetarian version.
Adjust the amount of chili flakes to control the heat level according to your taste.

Storage

Store the salad in an airtight container in the refrigerator for up to one week. Give it a gentle toss before serving to redistribute any dressing that may have settled. This salad tastes great chilled but avoid freezing as it can affect the texture of the fresh ingredients.