Za’atar Chickpea and Tuna Salad

By Ifrah F. Ahmed

Updated May 27, 2026

  • Armando Rafael for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 2
Ready In
15 min
Rating
5(204)
Comments
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Canned chickpeas and tuna are at the core of this hearty salad that is perfect for when you need a low-effort yet delicious lunch. This pantry-friendly salad also features refreshing cucumber paired with aromatic dill and ground za’atar, and is rounded out with bright notes of lemon and briny Kalamata olives. Choose your own adventure and decide whether to eat this salad on its own, with crackers, in a wrap, or with a thick slice of grilled bread on the side. While this salad can be eaten year-round, there’s something about it that feels reminiscent of snacking in the sun on a hot summer’s day. If preparing this salad in advance, store in an airtight container in the fridge and add the salt and liquids just before serving for the brightest results. 

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Ingredients

Yield:4 servings

  • 1 (15-ounce) can chickpeas, rinsed

  • 1 (5-ounce) can oil-packed tuna (preferably yellowfin)

  • 1 large English cucumber, quartered lengthwise and thinly sliced

  • ½ cup pitted Kalamata olives, coarsely chopped, plus 1 tablespoon brine

  • 1 medium red onion, quartered and thinly sliced 

  • 2 tablespoons chopped fresh dill

  • 2 teaspoons ground za’atar 

  • 1 tablespoon olive oil

  • 1 small lemon, juiced 

  • ½ teaspoon crushed red pepper

  • Fine sea salt and black pepper, to taste 

  • Crackers, wraps or grilled bread for serving (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

38 grams carbs; 6 milligrams cholesterol; 344 calories; 6 grams monosaturated fat; 4 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 9 grams fiber; 685 milligrams sodium; 20 grams protein; 8 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large bowl, add all the tuna salad ingredients and toss lightly to combine; season to taste with salt and pepper. 

  2. Step 2

    Serve the tuna salad immediately, on its own or with crackers, wraps or grilled bread. 

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Ratings

5 out of 5
204 user ratings
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Comments

Meredith

At the risk of being That Person- we didn't have any tuna in the pantry, but we did have leftover chicken and it turned out Delicious. Adding the olive brine is definitely critical. We suggest adding extra za'atar as well.

J

Made as is using the tuna’s oil! Pretty delish but if I had my way it’d have two TBSP of za’atar (which IMO would be reasonable given the sheer volume of ingredients). Also, not that necessary but if you wanted a distributed dressing i’d say mix the tuna oil, seasonings, olive oil, brine and lemon juice first before adding the rest of the ingredients

Sophia

Made with 2 cans of chick peas and no tuna. Added roasted red peppers, and extra zaatar. Didn’t have fresh dill so I used a bit of dried. I served it on toasted ww lavash. I might add some diced avocado next time to sub for the oily fish. Very satisfying vand adaptable egan meal.

Ali

Yummy but I feel like using an entire onion is kind of insane? I used less than half and it was still plenty.

world vegetarian

Very hot day, not interested in cooking, kitchen still not completely unpacked, perfect recipe! Didn't have chickpeas so used 2 cans of unmeat tuna in oil, using the oil for the dressing (which I made separately). Will never eat olives and cannot at present find our capers so used marinated artichoke hearts, again using its liquid in the dressing. Only had dried dill, used close to 2tbsp za'atar (per rec), lemon pepper, and lots of lemon juice. It was TART and perfect, served with butter lettuce

Bob E

Loved it. Threw in a couple of habaneros for some heat. I will have to try it with tofu instead of tuna to avoid mercury if eaten on a daily basis.

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