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Chickpea Tuna Pasta Salad

PREP 20 minutes
COOK 10 minutes
TOTAL 40 minutes
Yield 6 servings
Created by: Charlene Carey
Creamy Chickpea Tuna Pasta Salad
Chickpea Tuna Pasta Salad is a nutritious and filling dish packed with flavor, perfect for lunches or casual gatherings.
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Course: Lunch, Salad

Equipment

  • Large Bowl
  • Small food processor

Ingredients

  • 18 oz strained albacore tuna (in water) – two 12 oz. cans of tuna in water
  • 15 oz chickpeas – rinsed and strained
  • 8 oz orecchiette pasta
  • ¼ cup red onion – sliced thin
  • ½ cup celery – chopped
  • 1-2 Tablespoons capers – optional
  • ½ cup olive oil
  • 6 Tablespoons lemon juice – freshly squeezed
  • ¼ cup mayo with olive oil
  • 1 Tablespoon honey
  • kosher salt to taste
  • freshly ground black pepper to taste

Instructions

  • Start by boiling a pot of salted water. Once it is bubbling, toss in the orecchiette pasta. You will know it is done when it feels slightly firm to the bite. Keep an eye on it to avoid mushiness; nobody likes overcooked pasta in a salad.
  • In a bowl, whisk together the olive oil, lemon juice, mayo, and honey until it turns creamy and glossy. This dressing adds a zingy brightness that complements the salad. If it seems too thick, a splash of water or extra lemon juice can help loosen it up.
  • Combine the drained tuna, chickpeas, red onion, celery, and capers in a large mixing bowl. Stir gently until everything is well distributed. You can soften the chunks a bit, but do not turn it into mush. The mix should smell fresh and inviting.
  • Pour the dressing over your tuna and chickpea mixture, tossing until everything is coated. The creamy dressing should cling generously to the ingredients.
  • Sprinkle kosher salt and a few grinds of black pepper over the salad. Stir again to ensure the seasoning is evenly distributed. Taste a little; if it feels bland, feel free to add more lemon juice or salt to adjust the flavor.
  • Let the salad chill in the fridge for about 10 minutes before serving. This helps the flavors meld together nicely. The salad should feel refreshing and be a bit colder when served.

Notes

Store salad in an airtight container in your refrigerator for up to three days. This creamy pasta salad is even tastier the next day.
If the dressing turns out too thick or clumpy, add a teaspoon of water or lemon juice to achieve a smoother consistency.
Ensure to cook pasta only to al dente as directed to avoid mushiness.
If the flavor lacks excitement, adjust seasoning with more salt, pepper, or lemon juice for a brighter taste.
For a creamy dressing, using a food processor ensures a smooth texture that coats the pasta beautifully.