Easy, quick, and delightful without cooking anything, the Chickpea, Tuna, and Feta Salad is made with canned chickpeas, but if you prefer, you can use dried chickpeas by soaking them the night before and cooking them as needed.
Perfect for summer evenings or even when it’s hot in September, this Chickpea, Tuna, and Feta Salad is ideal for a picnic, a countryside outing, or a packed lunch at work.
Use quality tuna, preferably in a glass jar (you can also use tuna in water instead of oil) because it makes a difference.
We added raw grated zucchini (we have plenty) and oxheart tomatoes for a true mixed salad full of all the things we like.
Below are more salads with chickpeas, and then right under the photo, we’ll discover how to prepare this Chickpea, Tuna, and Feta Salad!!
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients for the Chickpea, Tuna, and Greek Feta Salad
- 7.8 oz canned chickpeas (or 3.5 oz cooked and then boiled)
- 3.5 oz feta
- 6.3 oz tuna in oil (or in water drained)
- 2.8 oz Taggiasca olives
- 2 zucchini (grated)
- 1 oxheart tomato
- to taste extra virgin olive oil
- 2 pinches salt
- 1 sprig basil
Preparation of Chickpea, Tuna, and Feta Salad
Drain the chickpeas from their preserving liquid, rinse them several times under running water, then place them in a large salad bowl.
Grate the zucchini after trimming them and squeeze them well to remove the excess water, add them to the bowl with the chickpeas.
Dice the feta and drain the oil from the tuna, add them to the bowl with the other ingredients.
Cut the tomato into pieces, cut the Taggiasca olives in half, mix all the ingredients, season with extra virgin olive oil, salt, and add the torn basil leaves.
The Chickpea Salad is ready, you can let it rest in the fridge for a few hours before serving.
Storage Tips and Variations
Instead of extra virgin olive oil, you can use the oil from the tuna.
If you like, you can add freshly ground black pepper when serving.
The chickpea salad keeps well in the fridge in a tightly sealed container for 2 days.
You can use either tuna in oil or tuna in water.
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