This chickpea tuna salad leans on all the right Mediterranean staples: flaky tuna, hearty chickpeas, a generous pour of extra virgin olive oil, and a bright hit of fresh lemon juice. Crunchy celery and red onion add texture, while a handful of chopped parsley and a pinch of turmeric bring color and freshness to every forkful. The dressing stays light rather than heavy, letting the olive oil and lemon do most of the work alongside a touch of Dijon for tang. It's a protein-packed, fiber-rich bowl that comes together in minutes and holds up beautifully in the fridge for easy make-ahead lunches. With its whole-food ingredients and herb-forward flavor, this one is a natural fit for a Mediterranean way of eating. Serve it over greens, tucked into pita, or straight from the bowl with a good piece of crusty bread.
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Drain the tuna through a fine-mesh strainer, pressing firmly with a fork to remove as much liquid as possible, then transfer to a large mixing bowl. Drain and rinse the chickpeas and add them to the bowl.
Add the avocado-oil mayonnaise, olive oil, lemon juice, and Dijon mustard to the bowl. Stir until the tuna is evenly coated and the dressing is fully combined.
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