Chickpea Tuna Salad

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Chickpea Tuna Salad with capers is perfect for lunch! Quick and easy for meal prep! Healthy and filling, this mayo-less Tuna Salad is loaded with protein and Omega 3s and tastes even better the next day.

Chickpea Tuna Salad with capers is perfect for lunch! Quick and easy for meal prep! Healthy and filling, this mayo-less Tuna Salad is loaded with protein and Omega 3s and tastes even better the next day.
Chickpea Tuna Salad

I’ve had this salad on my mind and realized I had all the ingredients on hand to whip this up, and I loved it! This would make a great meal prep lunch, you can double the recipe, the flavors only get better then next day. Lettuce is totally optional, there’s no oil, no mayo, instead I drizzled some of the brine from the capers (the liquid) along with red wine vinegar and loved how it turned out.

More tuna recipes you might enjoy are Tuna Salad WrapsSesame Crusted Tuna Steak on Arugula and Canned Tuna Ceviche.

When buying canned tuna, I prefer pole caught, wild albacore. American Tuna (affil link) is a brand I like, caught in the USA, certified sustainable, turtle safe, dolphin safe, low mercury, bpa free, etc. It costs a little more than other brands but for me, it’s worth it.

Chickpea Tuna Salad with capers is perfect for lunch! Quick and easy for meal prep! Healthy and filling, this mayo-less Tuna Salad is loaded with protein and Omega 3s and tastes even better the next day.

Chickpea Tuna Salad with capers is perfect for lunch! Quick and easy for meal prep! Healthy and filling, this mayo-less Tuna Salad is loaded with protein and Omega 3s and tastes even better the next day. Chickpea Tuna Salad with capers is perfect for lunch! Quick and easy for meal prep! Healthy and filling, this mayo-less Tuna Salad is loaded with protein and Omega 3s and tastes even better the next day.

More Tuna Salad Recipes:

Chickpea Tuna Salad with capers is perfect for lunch! Quick and easy for meal prep! Healthy and filling, this mayo-less Tuna Salad is loaded with protein and tastes even better the next day.
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4.79 from 111 votes
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Chickpea Tuna Salad

273 Cals 27 Protein 36 Carbs 2.5 Fats
Prep Time: 5 mins
Total Time: 5 mins
Yield: 2 servings
COURSE: Lunch, Salad
CUISINE: American
Chickpea Tuna Salad with capers is perfect for lunch! Quick and easy for meal prep! Healthy and filling, this mayo-less Tuna Salad is loaded with protein and Omega 3s and tastes even better the next day.


  • 15 ounce can chickpeas, rinsed and drained
  • 6 ounce can wild albacore tuna, drained (I like American Tuna)
  • 1 to 2 tablespoons chopped red onion
  • 2 tablespoons capers, plus 2 tablespoons of the brine
  • 2 tablespoons red wine vinegar
  • chopped lettuce, optional


  • Combine all the ingredients, adjust the vinegar and brine to your taste.


Serving: 1generous cup, Calories: 273kcal, Carbohydrates: 36g, Protein: 27g, Fat: 2.5g, Saturated Fat: 0.5g, Cholesterol: 30mg, Sodium: 510mg, Fiber: 8g, Sugar: 2g
WW Points Plus: 7
Keywords: canned tuna chickpea salad, chickpea and tuna salad, chickpea tuna salad, tuna chickpea salad, tuna salad chickpeas

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  1. I love this salad! I put it over a huge bowl of greens, cucumber, red peppers and tomatoes and it is perfection. No extra dressing necessary. I up the amount vinegar and capers because I love the extra tanginess. So easy and delicious! 

  2. Oh my goodness! This is so very good! How can it be that tasty without any oil? Be sure to make it as written and taste it before messing with it. You won’t be adding a thing.
    Thank you so much.

  3. Wow, this is my new favorite salad! I used mixed greens and some broccoli slaw I had in the fridge. I also added tomatoes and cucumbers. I was reluctant as I’m not a chickpea fan, but I had everything on hand and decided to give it a shot. So glad I did! I used black eyed peas as that is what I had in the cupboard:)

  4. I substituted chick peas for cannellini beans. I thought i had chickpeas in the house. Lol…

    Quick. Easy. And yummy.

  5. I never leave reviews, but this salad is SO GOOD that I felt compelled to come back to write this. I used this for meal prep lunches this week, and I can’t get enough of this salad. I added tomato, cucumber, basil and celery, and it keeps me full the rest of the afternoon!

  6. Love this! Have made the similar salad from the Mean Prep book with white beans, and sometimes sub chickpeas. It is one of my favorite make ahead lunches! And yes, make it as written and then adapt and add as you like—I often include chopped cucumbers. Thanks Gina!!!

  7. This is SO good! It’s light and filling and tastes great. I used to order a variation of this at Zoe’s Kitchen that they stopped making and I’ve missed it. This will become part of my weekly rotation for sure. Thank you!

  8. Loved this! As many commenters said below, this is super adaptable. I included celery, cherry tomatoes, and basil. Lettuce wasn’t necessary. The taste is fabulous. It had the acidity of the vinegar and capers, caper juice, and red wine vinegar, the crunch of the celery, the sweetness of the tomatoes. A really nice way to perk up canned tuna and chickpeas. This will become a regular lunch for me. Thanks again Gina for another wonderful recipe!

  9. Made your recipe as written plus a few grinds of salt and pepper. Perfect! Will enjoy this for summer lunches! Thank you for all your copes and meal plans. I’m a lifer at WW and enjoy finding healthy low point recipes using common ingredients. Thanks again!

  10. I have been mixing chickpeas and canned tuna for years to get the tuna flavor but also the benefits of legumes. I do lightly pulse the chickpeas to look like the shredded tuna and I use some light best foods mayo mixed with some Vegannaise (spelling?) which I love but am having a hard time finding now. I put in both pickle relishes and chopped celery and chopped red onion and spread it on Dave’s Seeded Killer bread thin slice. This makes a delicious and satisfying lunch.

  11. Delicious and a nice change, everything I needed was in my pantry. Only added a little salt and lots of fresh-ground pepper. 

  12. Finally made this and we loved it. I did add some parsley and basil from garden, and a small stalk of celery and some left over steamed broccoli–all chopped really small. Love addition of veggies. I have hummus, roasted red pepper ( 28 calorie per two tab–Oasis brand) and put a bit on mine. So many good additions to this if want- I think roasted red peppers or even sun-dried tomato not in oil–or a couple chopped walnuts on top, endless ideas. -with the extra veggies it pumps up volume and we will have it again tomorrow. This is a favorite.

  13. Very good. I added some black pepper, parsley and garlic powder. Also used apple cider vinegar. 

  14. What a light and refreshing salad.  I’ll be serving it to my family this evening and just know from sampling it that it will receive rave reviews.

  15. I love this salad. ❤

  16. Delicious salad and so easy to prepare! Next time I’ll add a little lemon and I love the idea of adding feta. Roasted veggies would be a great addition, too. I always appreciate it when folks take the time to include helpful and creative suggestions in the comments. Thank you for sharing the recipe!

    • Little update—I’m trying variations of this salad because I like it so much! I added 1/2 cup nonfat Greek yogurt, 1/2 medium cucumber cut in bite-size chunks, 1 cup grape tomatoes cut in half, and used 1 can drained and rinsed cannellini beans instead of garbanzo beans. Resulted in a moist, tasty salad. My husband loved it. For folks who thought the original recipe was a little dry, try adding the yogurt. I really like the salad both ways. 

  17. I love this salad for lunch. It checks all the boxes: tasty, tangy, protein packed, and portable! I like to vary the vinaigrette so I mix and add it just before eating.

  18. This was a great, filling, fast lunch with items I had on hand (huge win). I didn’t have capers or red onion, but I had left over lime soaked pico in the fridge that I added – highly suggest trying that squeeze of lime!

  19. wow! I just put in the ingredients for this on my WW app, and it came up to 6 sp on blue, this says its ZERO. BIG DIFFERENCE

    • The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

  20. Loved this salad, I used canned baked beans instead of chickpeas (rinsed & drained)

  21. Can’t handle Capers, but I love BALSAMIC Vinegar (but be careful with the amount). I also use Romaine Lettuce and my Spinner (with ice water) – DELICIOUS!!

  22. Fantastic / versatile recipe.  I included celery in mine and added the chickpeas after  mixing all the other ingredients.   The capers were a great addition and alleviates the need for salt — just generously ground pepper and enjoyed with crackers.  I love the other ideas provided in the comment section.  

  23. Thank you for the recipe!!!! I don’t like salad that has too much oil and yours is good! I sub half of the chickpeas with cooked frozen veggies, still tastes very good. And looks very pretty with the mixed veggies color :p I may slightly reduce the brine portion as I realize it tastes a bit salty for my liking. In any event, I will definitely make this again!!! THANK YOU!!!!

  24. This is a great recipe. I love chickpeas, i love tuna… Thank you for sharing! Greeting from Greece!

  25. really too sour for me, it needs some oil or mayo and less vinager.

  26. Super easy and so flavorful! Thanks Gina!

  27. This is a winner! I used to make a tuna and white bean salad recipe that I loved, but it has a lot of oil in it. This is just as good, but much lighter. I love chick peas but you could probably also make it with cannelini beans. I added in some tarragon and sage from my garden and had it with some zucchini slices. Very versatile recipe you can customize to what you have on hand or delicious as is!

  28. I added a squeeze of lemon, a sprinkle of feta and a couple tablespoons of light mayo and WOW this recipe is a game changer! Just delicious! Perfect type of recipe for summer when I don’t want to heat up the kitchen with the oven or stove, and nutritious too. 

  29. I love making this for lunch. It is flavorful, lots of texture, and pantry available. The pandemic makes it even better!

  30. I made this yesterday and added some black pepper and celery. I didn’t have any lettuce to serve it over so I found it a bit dry. I sprinkled it with a tablespoon of light Cesar dressing and that helped.

  31. I used one half can of chickpeas and added a chopped tomato with a dash of pepper. I think the celery idea someone else mentioned sounds good, too.  

  32. I REALLY love your recipes and meal plans. I didn’t have capers so I used Kalamata olives as suggested by another reader. What I love overall is how adaptable they are. It’s a pity when people comment negatively, but that’s the beauty of your plans, how flexible they are. If something doesn’t work for us there is always the option to add, subtract, or think out of the box! Thanks again for your hard work!

  33. A winner as written, but I made some subs and additions based on what I had on hand and cravings that bumped it up even more for me. I will be eating this salad all summer long. I used a shallot instead of red onion (smaller and what I had) and let it soak in the vinegar while I prepped the rest to take some of the bite as I generally don’t like the after tase of shallots or onions. I only used 1 tbsp caper brine as I wanted to keep the remaining capers submerged in the jar. I added two stalks of celery finely chopped because after tasting I wanted just a bit more crunch and that umami flavor that celery gives. Had to chop finely because my husband doesn’t like celery. Also because he often finds tuna salad dry with the amount of mayo I like, I preemptively added a splash of olive oil to this one. My mouth was so happy! And I felt full yet light after eating it. Tasty, quick, uses staples, budget friendly, filling, and did I mention TASTY? This one hits all the marks. Thank you!

  34. I love this recipe! So easy to make and tastes delicious. I didn’t have capers on hand, so I used Green olives and it’s so good!

  35. Thank you for including the link for American Tuna. I had no idea tuna like this existed. Can’t wait to make this salad with it for my meal prep 🙂

  36. I made this yesterday and I’m not super impressed with it. It feels pretty filling but otherwise rather dull, too briny and somehow a little dry. I had leftovers so I added some honey mustard this time around, which made a small difference, but not too much. Won’t be making again.

  37. I really like this tuna salad. I’ve never made tuna without mayo before but was willing to try something different. The texture of the chick peas helps the tuna from tasting dry and the vinegar adds a good tang. So quick, easy and healthy. A definite keeper.

  38. Is becoming my “go to” lunch a couple times a week.  So easy to prepare and full of flavor and texture.  Prep ahead, and flavors meld beautifully.  Put on top of a bed of lettuce of your choice and it is a tasty filling ZERO POINT (win!) lunch.

  39. First recipe I’ve made from Skinny Taste … definitely not going to be the last!!! Comes together so fast (any recipe with the directions “combine all ingredients” is high on my list) & is so, so tasty. Thanks, Gina! Can’t wait to try more!

  40. Hi Gina I don’t understand how this is eight points for the green. Tuna and chickpeas should only account for four points. Please help me understand. I love your recipes!

  41. Another outstanding recipe! I happened upon this and decided to try it based on all the great reviews. So glad I did. Adding my review so hopefully others will find this recipe too. Can anyone explain how it is possible to crave tuna and chickpeas? What a great combination with the brine and vinegar! Way to go, Gina!

  42. Amazing zero point lunch!  I used pickled red onions in place of the raw onion and red wine vinegar, but otherwise made it as written.  Simple ingredients that add up to lots of flavor!

  43. This looks amazing but don’t love capers. How and what can I substitute with instead?

  44. Nice tuna salad to include beans. Really like the red wine vinegar too, it does the trick for me, and gives it great flavor, I probably add a bit more then calls for proportionally. I added a few herbs, Penzey Justice pepper blend, and oregano this time, and a dab of a nonfat hummus, (Oasis brand is really low in calories if can find it) and arugula, cut proportions back to make it for just one, with a pouch of tuna and about an ounce of chick peas which I mashed with a fork a bit, and rolled it in a half a lite flat out bread. very good. Like reading others additions, roasted red pepper or sun dried tomato might be interesting too. Of course it is just perfect as presented too! Thank you.

  45. Wow!  Heard about this recipe ar my WW meeting,  Zero Smart Points and so good and filling!  We enjoyed ut for dinner, but will be a go to lunch for us.

  46. I finally tried this salad, and absolutely love it. I usually make a mayonnaise type tuna salad, but don’t always want the mayo, so this is a great alternative with wonderful flavor. This makes a nice brown bag lunch in summer served with tomato slices on the side.

  47. This is super light, and flavorful. I don’t eat fish, so I substituted with chicken, but it was still very good.

  48. Only problem with recipe is you all the brine and have capers without brine left. Other than that I love it, but make it with canned chicken.

  49. Don’t usually comment but made this tuna salad again for lunches this week and have to say, it is the bomb. Super flexible, light, and easy. I added 2 tsp of EVOO and some Penzey’s Mural of Flavor spice blend this time. Last time I added kalamata olives. I like to take this for lunch as a “snack plate” with pita chips, some roasted red pepper dip, Babybels, and veggies. Yum!

  50. Ran out of ST leftovers for lunch and made this in a pinch because it was everything from my pantry. Being 0 points I assumed it would taste “healthy”, read: flavorless. I was pleasantly surprised by the flavor bomb from the brine and vinegar. I added a tsp of lemon caper dill mustard I had on hand and the favors were perfect! Yum!!

  51. I felt so healthy when I was eating this salad and it was delicious! I served it over shredded lettuce and added a little olive oil and parmesan cheese on top. So good! I’m already looking forward to the leftovers tomorrow!

  52. Delicious quick recipe. I like a little heat so I added cayenne and jalapeño pepper. It’s even better with a good quality tuna like from Sportmen’s cannery. 1 of my favorites.

  53. so good and easy! love!

  54. I’m not sure where I went wrong … I found this very dry ? How much more brine and vinegar is everyone adding ? 

  55. Lunch date with my husband fell through, had to make something quick as I was starving. This was perfect! So delicious 

  56. I kept coming back to this recipe, trying to imagine how is this gonna taste. Perfect. That’s how it taste and I add some crushed garlic to it and its more than perfect if you like it like that! Oh wow. Good low fat yumminest. Thank you for this recipe! i was on the fence with this at first and it is GREAT.

  57. I love the salad! I used  seasoned rice wine vinegar instead of red wine vinegar (2 points per Tablespoon) and added shelled edamame.

  58. Followed recipe and let it sit in fridge 2 days. Had 1/3 of the mixture in a big bowl over shredded lettuce, cucumbers, grape tomatoes with 5 Kalamata olives (1 sp) and 0.5 oz crumbled Feta (1 sp). No additional dressing is needed. It is delicious and filling! I am a volume eater and love tuna!

  59. Unfortunately this was not my favorite. I love tuna salad, but this was so briny and tuna-y. I don’t think I’ll makenit again. 

  60.  I just made this for lunches this week. It’s delicious! Keep the recipes coming !! 

  61. love this  and 0 smart points !

  62. Wow this is amazing!!! You’ve become my favorite recipe site!!!

  63. Can you substitute canned salmon

  64. I made this and only added some creole mustard   Really thought it was very good and I was skeptical trying a no mayo tuna salad .  Loved it!

  65. Delicious, filling, zesty lunch. The tuna and chickpeas provide protein for a filling dish. I added some sliced celery for crunch and halved grape tomatoes for color and taste. Another fab SkinnyTaste recipe that proves that healthy recipes can be delicious and sophisticated.

  66. Made this for lunches this week. Followed the recipe, made no changes. YUM!

  67. Added some garden fresh cherry tomatoes to this delicious dish! Another simple, easy, gluten free winner. Thanks Gina!

  68. I just love this salad. I put them in mason jars and take this on a road trip. Stayed very fresh.  I am having this salad for dinner tonight amazing. 

  69. What would you replace the capers with? My husband doesn’t like them! 

  70. Really good, filling lunch over romaine lettuce. The capers and brine added a nice zest.

  71. I made this today and it is so good. I added a few cherry tomatoes and a hard cooked egg. So filling. And still 0 points. Thank you. 

  72. This was absolutely delicious. This will definitely be on the 
    Menu tonight!

  73. Oh my. I don’t do canned fish so I did sub canned chicken. I made this last night to have for lunch a couple days this week. When I tried a bite last night, I wasn’t so sure, but today after everything sat and marinated a bit, it is so good. I love it. So easy to make and such a nice, light lunch. 

  74. LOVE this recipe! Especially the next day!

  75. Eating this as I type….outstanding flavor! Did not have red wine vinegar but to me it did not need it. Put a drizzle of Italian dressing on it and made it that much more delicious.

  76. Fabulous and easy lunch to prep.  I made and prepped it in my lunch containers with a bag of salad greens in each container (to prevent the sogginess).  This was very filling and really tasty, I didn’t miss the heaviness of the mayo at all!  Thanks Gina, this will be a go-to work lunch for me!

  77. I love this tuna salad and it’s my third time to make it to have on hand for lunches. I usually add a tablespoon of pickle juice and black pepper, too. My favorite way to eat it is open-face sandwich style with a piece of Sara Lee Delightful Healthy Multigrain toast (1  pt), sriracha (0pt) and picked jalapeños (0pt) on top! So so good, if you like spice. 

  78. This chickpea and tuna salad is perfect for Miami’s warm nights and I think I’ll be preparing it year round!  It’s the perfect combination of hearty and briny and flavorful. I accompanied it with a glass of Cabernet. 

  79. Hey!

    I am concerned about the fishiness of tuna and I think I am wayyyy too into Mayo. Can I add something else that is a good option? I’ve heard people use greek yogurt instead?

  80. I loved this salad! So light, savory, and perfect for 2. Or for lunch the next day!!

  81. A cinch to make and delicious!!!

  82. I love this recipe! I had it for lunch a few days ago and when I was trying to decide what to have for break fast today I substituted hard boiled eggs for tuna and have it over smoke salmon. It was delicious! Thanks for great recipes

  83. Ok, so I have made this at least three times because it is so good and zero freestyle… just thought I would try something new to add to it. I added about 2 Tablespoons of dijon mustard just to zip it up. I really like some heat in most everything I eat, and it turned out to be a good choice.

  84. Had this on the to-try list and made it today for lunch. Will definitely be making this again! Quick and easy!

  85. I really liked the flavor of this. Chickpeas added some heft to the meal without making it heavy.

  86. You made me a convert! Stepped out of my comfort zone and was rewarded. This was not diet food. Delish. And zero freestyle which is helpful given that I just ate traditional Irish Soda Bread for lunch!

    Used capers and reluctantly the brine. Small amount of onion made me switch to a shallot. Would definitely try with dill relish.

  87. This is so good and so easy! Thanks

  88. I love this recipe for lunches!! It is very yummy and satisfying, I don’t feel the mid-afternoon hunger after this lunch. This weekend I subbed in lemon juice for the red wine vinegar and it also works really well.

  89. Yum! I really like these flavors together. I put this in jars and topped with super greens for lunches this week for me and the hubs. Very fast to prep. Thanks for new lunch ideas!

  90. It has been so hot in South Africa all summer and I’ve been looking for salads with a difference and came across this one ….. made it for lunch and it was divine ! – Easy to make and the capers add a unique flavor – this will become one of my favorites

  91. It’s now official…..I hate chickpeas! I’ve loved every other recipe I’ve tried on this site so I take the blame on this one. It’s me, not you!

    • That’s ok! My husband hates them too.

      • I don’t like chickpeas either. Is there a substitute for them to provide the protein and lack of point-value? Capers and brine are fantastic though – especially when combined with the vinegar. These come together to give it such wonderful flavor, I didn’t miss the mayo! Thank you!

      • White beans would be great.

  92. I love all the ingredients, so I knew I’d love this! Love capers, love vinegar, onions, love it all! Hard to stop eating it! Thanks for a great twist on tuna salad!

  93. Delicious as is!  I ate leftover with jalapeños, cilantro and mandarin orange pieces… even better and still only 0 smart points.  

  94. Delicious and easy! And so helpful that it calls for always handy ingredients.  Big green salad with a serving of this and = zero points!

  95. Perfect for lunch, delicious and unfussy. Added two small multigrain baguette slices with a little butter for my husband.

  96. Oohh, this looks SO good! And I was just wondering what would be for lunch today! I’ve been wanting to break out of the “tuna with mayo” thing for a while now, since even light mayo (just can’t do the FF mayo thing) makes a zero point food several points. I’ve read a few times that tuna actually tastes good with MUSTARD–though it’s something I’ve yet to wrap my mind around. Wonder if I could work some Dijon mustard into this recipe…?? Hmm… Anywho, thanks for the recipe, Gina–and for the inspiration to get in the kitchen and mix it up a little!! 🙂

  97. I was skeptical how this would taste without any mayo, but it was delicious! I added fresh ground pepper which I feel took it up a notch. Love it!

  98. Really like this recipe!

  99. Sorry,  but this was not a favorite at all.  I keep shaking my head even an hour afterwards thinking about the taste.  

  100. This was delish & so satisfying! I served over a kale salad (kale, pine nuts, parm lemon juice & olive oil) I had leftover. Perfect lunch!!!!

  101. This is so good! I recently lost my job and am looking for budget friendly but nutritious meals- this totally hits to spot!

  102. I might have been a bit of a skeptic ,as I like all of the ingredients but do not like mushy tuna salad. Made over weekend and have been enjoying a bit on low points water crackers when I come home starving.  One or two crackers tames the hangry and is delicious. Keeps well. 

  103. I posted earlier when I didn’t have capers on hand and used the artichokes instead. Now that I have capers and made as recipe shows I don’t think I will ever make it any other way. Love the brine and capers with the red wine vinegar. Thank you again for an easy tasty recipe

  104. I just made this for lunch didn’t have capers or wine vinegar but I used 1 tablespoon of Balsamic glaze 1 point for 1 tablespoon was delicious. Thanks Gina

  105. Made this the other night and I, too, was not a caper person so I substituted some chopped up pickles and put in the pickle juice along with the red wine vinegar. Definitely tasted better the next day and it was delish. Not at all fishy tasting which I was afraid it would be. Love it.

  106. Surprised how much i love this salad!!
    So quick and easy. Super tasty and filling!

  107. I made this salad for myself and it was delicious. Crabmeat would go good with it too.

  108. I made this today for lunch and it was delicious.  I didn’t use lettuce just ate it without.  This is a great lunch to bring to work and I think it will get better the longer it sits in the juices!  The best part is it is 0 points so if I keep it in my fridge and need something to get rid of hunger this is perfect.

  109. Looks like a great recipe to take for lunch! (But, I would use Light Tuna, instead of Albacore. Light tuna has less MERCURY contamination, FYI.) I LOVE your site and all of the great tips, plans and recipes!!!

  110. My husband can’t eat tuna, how do you think the flavors will taste with canned salmon?

  111. This was lunch on Friday. So quick and easy. A nice change from the traditional tuna salads heavy with oils and fats. A delicious way to get protein and fiber in your diet. Thanks for a new favorite.

  112. Lovely, light and healthy lunch! I subbed scallions since I had no red onion on hand, and I threw in a few chopped black olives I had left over. I’ll be making this often to take to work for weekday lunches! Thanks!

  113. I loved this!  Great for a Lent Lunch!!  Thanks for a new twist on the same old tuna!

  114. While I do enjoy your recipes, out of curiosity, I clicked in your message on “American Tuna”.  Wow, 6 cans @ $52 on Amazon!  That is out of my affordability and quite pricey for the average family!!  I do realize it’s your choice and other brands can be used.  But as I said, I was curious.

    • Yes, it’s more money, especially on amazon. As I mentioned, it’s what I like but I agree, if its not in your budget, there are other brands out there that are pole caught, just read labels.

    • Try the Planet Wild tuna that was mentioned in another comment. Costco carries it @ around $15 for 5 cans. It is delicious!

  115. I love this and need to make it. I have been buying the Planet Wild canned tuna for a few years and love it, especially it is pole caught, sustainable, low mercury, etc.. there are so many more good options now thanks to us consumers who care about where our food comes from. My husband and I laugh about capers, and wonder what exactly are they and where do they come from? I love them and just bought a big jar from Trader Joe’s. I have made tuna with mustard and capers before after having it from a deli like that, no mayo! This recipe is going on my list to make for us. Perhaps I will turn into a Nicoise salad.

  116. Love the chickpeas- adds the starchy texture – I love capers but dull relish would be a good substitute for those who don’t.  I chopped up a cucumber and cherry tomatoes and used fresh lemon juice instead of the vinegar – so yummy and filling!  Thanks for the recipe!

  117. Made this for lunch today and really liked the capers!!! I added some arugula. GReat recipes. 

  118. Made this today for lunch, it was awesome. The capers give it a really good flavor.  

  119. Love it! Added guacamole to it!!!

  120. I was curious about that too, I googled it and olives would be a good substitution 🙂

  121. I’m not a fan of canned tuna. Would this work well with canned chicken?

    • I haven’t tried it, let me know if you do.

      • Canned white meat chicken swapped for the tuna was spectacular!  I also ran my chickpeas thru the copper a few times.  I was skeptical at first, thinking it would be bland but was pleasantly surprised.  This will be a regular for me!  

        Thanks Gina!!

  122. Would this work just as well with white beans, either Great Northern or Cannelinni? Not fond of garbanza beans.

  123. Who would have thought to add the brine?! Great flavors, had to make this right away. Thanks Gina for a 0 points lunch today (and tomorrow)!

  124. Excellent idea and lunch was zero points. Thank you. 🙂

  125. Hi.  Do you have Smart Points values still for those of us following the prior plan?  
    So many of us are not doing Freestyle, it is way too much food (and let’s face it, if we could Freestyle our eating we wouldn’t be on Weight Watcher’s )
    Thanks so much, love your site and recipes!

    • Sorry I don’t because I always used recipe builder, and of course, the numbers only show the new Freestyle Plan. The calculator was never accurate as it counted the free fruits and veggies, so no way for me to know.

  126. Hi GINA- do you buy the salt free or the regular cans of the American Tuna?

  127. I’d like to use regular albacore tuna. Probably would taste as good?

  128. Adding the capers elevated this easy, healthy meal to awesomeness! Loved it!

  129. This is a wonderful and flavorful lunch, so quick to prepare and bursting with flavor.  Nice portion.  Will definitely make again. 

  130. What an easy recipe! And those are pantry staples for me!

  131. Gina, I LOVE the sound of this recipe! I love chickpeas and tuna and also the briny/vinegary addition. Can’t wait to try it. And zero points! Yippeeee!! Thanks, as always!!

  132. Tuna and chickpeas is one of my favourite combos – I’ve never thought about adding capers though! Thanks Gina! LOVE this one! 

  133. I’m with the other ladies on this one – looks great, except for the capers and brine. Any substitutions we can use? Thanks! 🙂

  134. Just had this for lunch. Chickpeas, capers, tuna…I love it all!

  135. This sounds great except for the capers and brine. Any suggestions for a substitute? Thanks!

  136. Followed the instructions given. Delicious, nice change from the usual tuna made with mayo, and thank you for including the Points+ for those of us who stayed with the old WW plan.

  137. Balsamic Vinegar ???

  138. Hi Gina I love chickpeas and I love tuna but I do not love capers. Is there any other thing I could use in place of the capers and brine? Thanks!

  139. Do you have any plans for another cookbook ?? ?

    • I love capers but didn’t have any in the fridge I did have artichokes in a nice brine no oil. It isn’t as pretty but I think it was a good sub. for the capers I didn’t have on hand.

    • Yes she has her 3rd cookbook available for pre-order now on Amazon.