Name: Tuna Salad Recipe without Mayo
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 1 can (5 oz) tuna packed in water, drained; 1 cup canned chickpeas, drained and rinsed; 1/2 cup fat-free plain Greek yogurt; 1–2 tsp lemon juice (to taste); 1 tbsp fresh dill, chopped; Salt and pepper, to taste

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This tuna salad without mayo is creamy, flavorful, and packed with protein, thanks to Greek yogurt and chickpeas. I love how it keeps all the comfort of classic tuna salad but in a lighter, healthier way. It’s quick to make, full of fresh flavor, and perfect for sandwiches, wraps, or enjoying on its own.

Why You’ll Love This Recipe

I like this recipe because it’s nourishing, satisfying, and incredibly easy to prepare. With tuna, chickpeas, and Greek yogurt, I get three sources of protein in one dish, plus extra fiber from the chickpeas. It’s ready in just 10 minutes, making it ideal for busy days when I still want a healthy meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 can (5 oz) tuna packed in water, drained
1 cup canned chickpeas, drained and rinsed
1/2 cup fat-free plain Greek yogurt
1–2 tsp lemon juice (to taste)
1 tbsp fresh dill, chopped
Salt and pepper, to taste

Directions

I drain the tuna and chickpeas, then place them in a mixing bowl.
Using a fork, I mash the chickpeas slightly to create a creamier texture.
I add Greek yogurt, lemon juice, dill, salt, and pepper.
I stir everything together until well combined, adjusting seasoning as needed.
I serve immediately or refrigerate until ready to use.

Servings and timing

This recipe makes about 2 servings. It takes just 10 minutes to prepare and requires no cooking.

Variations

I sometimes add diced celery or cucumber for crunch.
For a Mediterranean twist, I mix in chopped kalamata olives and sun-dried tomatoes.
I like adding a pinch of smoked paprika for a hint of warmth.
For extra tang, I swap lemon juice for red wine vinegar.

Storage/reheating

I store the tuna salad in an airtight container in the refrigerator for up to 3 days. I don’t reheat it — it’s best served chilled or at room temperature.

FAQs

Can I use fresh tuna instead of canned?

Yes, I cook and flake fresh tuna, but canned tuna keeps the recipe quick and easy.

Can I use another type of bean?

Yes, white beans work well as a substitute for chickpeas.

How do I make it dairy-free?

I replace the Greek yogurt with a dairy-free yogurt alternative.

Can I make it ahead for meal prep?

Yes, it stores well for up to 3 days in the fridge, making it perfect for lunches.

What’s the best way to serve this tuna salad?

I love it in a sandwich, wrap, lettuce cup, or on top of whole-grain crackers.

Conclusion

This tuna salad without mayo is my go-to when I want a quick, healthy, and satisfying lunch. The Greek yogurt makes it creamy, the chickpeas add heartiness, and the fresh dill and lemon brighten every bite. It’s a lighter spin on a classic that still delivers on flavor and comfort.