Smoky Chickpea Tuna Salad Pitas

Why You’ll Love This Recipe

• Smoky, tangy, and creamy with just the right crunch from celery, red onion, and dill pickles.
• High-protein and satisfying, thanks to tuna and chickpeas.
• Weeknight-fast: ready in about 25 minutes with pantry staples.
• Great for meal prep and easy lunches—just warm the pitas when you are ready to eat.

Grocery List

• Produce: 1 lemon, 2 small celery ribs, 1 small red onion, fresh dill, 1 small garlic clove, lettuce or baby spinach, 1 small cucumber (or 1 ripe tomato)
• Dairy: Plain Greek yogurt (2%)
• Pantry: Canned tuna (2 cans), canned chickpeas (1 can), smoked paprika, ground cumin, Dijon mustard, extra-virgin olive oil, kosher salt, black pepper, dill pickles, pita pockets (4)

Full Ingredients

Smoky Chickpea Tuna Salad

• 2 cans (5 oz/142 g each) tuna in water, well drained
• 1 can (15 oz/425 g) chickpeas, rinsed and patted very dry
• 1/3 cup (80 g) plain Greek yogurt (2%)
• 1 tbsp Dijon mustard
• 2 tbsp fresh lemon juice
• 1 tsp finely grated lemon zest
• 1 tsp smoked paprika (pimentón dulce)
• 1/2 tsp ground cumin
• 1 small garlic clove, finely grated or minced
• 1 tbsp extra-virgin olive oil
• 3/4 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 2 small celery ribs, finely diced (about 2/3 cup)
• 1/4 cup finely chopped dill pickles
• 3 tbsp minced red onion
• 2 tbsp chopped fresh dill
• Optional: 1–2 tsp pickle brine or hot sauce, to taste

For Serving

• 4 (6-inch) pita pockets
• Romaine leaves or baby spinach
• 1 small cucumber, thinly sliced (or 1 ripe tomato, sliced)
• Extra smoked paprika and fresh dill, for garnish

Step-by-Step Instructions

Step 1: Prep your ingredients

Drain the tuna thoroughly. Rinse the chickpeas and pat them very dry with a clean towel; excess moisture can water down the salad. Finely dice the celery and pickles, mince the red onion, and chop the dill. Zest and juice the lemon, and grate the garlic.

Step 2: Smash the chickpeas

Place the chickpeas in a large mixing bowl. Using a fork or potato masher, mash about half of them until they are partly creamy but still chunky. This gives the salad body while keeping some bite.

Step 3: Whisk the smoky yogurt dressing

In a small bowl or measuring cup, whisk together the Greek yogurt, Dijon, lemon juice, lemon zest, smoked paprika, cumin, grated garlic, olive oil, salt, and pepper until smooth and rosy. Taste and adjust the acidity or seasoning as needed.

Step 4: Fold everything together

Add the drained tuna, celery, pickles, red onion, and dill to the bowl with the chickpeas. Pour in the dressing and gently fold until everything is evenly coated and the tuna is still a bit flaky. If you like extra tang or heat, stir in 1–2 teaspoons of pickle brine or a few dashes of hot sauce. Let the mixture rest 5–10 minutes to mingle flavors.

Step 5: Warm the pitas

Oven method: Preheat to 350°F (175°C). Wrap the pitas in foil and warm for 5–7 minutes. Skillet method: Heat a dry skillet over medium and warm each pita for about 1 minute per side. If your pitas are stiff, lightly spritz with water before warming to soften.

Step 6: Stuff and garnish

Split each pita to open the pocket. Add a few lettuce leaves, then spoon in a generous portion of the smoky chickpea tuna salad. Tuck in cucumber (or tomato) slices. Dust lightly with smoked paprika and finish with a few dill fronds. Serve warm pitas right away.

Pro Tips

• Dry chickpeas are key: moisture dilutes flavor. Pat them thoroughly before mashing.
• Balance the smoky flavor: start with 1 tsp smoked paprika; add a pinch more if you like it bolder.
• Mellow the onion: if sensitive to raw onion, soak the minced onion in cold water for 5 minutes, then drain well.
• Don’t overmix: fold gently so the tuna stays flaky and the salad retains texture.
• Revive pitas: a quick spritz of water before warming makes them pliable and pocket-friendly.

Variations

• Chipotle-lime: swap lemon for lime and replace half the smoked paprika with 1/4 tsp chipotle powder. Add chopped cilantro.
• Mediterranean: add 2 tbsp capers and 1/3 cup diced roasted red peppers; use parsley instead of dill.
• Vegan “tuna”: skip tuna and double the chickpeas; add 1–2 tsp crumbled nori or kelp granules for a briny note.

Storage & Make-Ahead

The salad keeps well in an airtight container in the refrigerator for up to 3 days. For best texture, store the greens, cucumbers, and pitas separately and assemble just before eating. Warm pitas right before serving. If the salad tightens up after chilling, loosen with a teaspoon of olive oil or a squeeze of lemon and stir.

Nutrition (per serving)

Approximate per stuffed pita: 380 calories; 24 g protein; 53 g carbohydrates; 10 g fat; 7 g fiber; 930 mg sodium.