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(347)
Comments
Read comments

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. 

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

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.

Powered by

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. 

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
347 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

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.

sola4

Made this salad (and 2 others) for a group of fellow Get Out the Vote postcard writers who met tonight during a heat wave. Wonderful flavors, even if I put in a TBSP of Z’atar by mistake. Used artichoke hearts instead of olives, and a can of TJ’s Chickpeas with Garlic & Cumin, which has olive oil, along with albacore tuna in water. I’ll definitely make it again!

Julia M

This whole "serve immediately" instruction always stresses me out. From those who have made it, what's the risk of having it sit for a bit until I'm ready to serve?

CiaoGatto

Since this is a salad, the thing that made it really pop for me was using chickpeas I had cooked from dry in my multi-cooker. Every few weeks I cook up a bag and then freeze them for future recipes. The other ingredients are things I generally have in the house, so this is a great last minute salad with lots of improv possibilities. Served with Trader Joe’s multigrain Pita Bite Crackers.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.