If you’re craving a fresh, vibrant salad that bursts with Mediterranean flavors, look no further than this Tzatziki Chickpea Tuna Salad with Za’atar Pita Chips Recipe. It’s a delightful combination of creamy Greek yogurt, bright herbs, tender chickpeas, and flaky tuna, all brought together by a garlicky tzatziki dressing and the irresistible crunch of homemade za’atar spiced pita chips. Every bite is a celebration of textures and tastes that will have you coming back for more, whether for a quick lunch, a light dinner, or a stunning appetizer for guests.
Ingredients You’ll Need
This recipe shines because of its simple yet thoughtfully chosen ingredients. Each plays a crucial role—from the cooling tang of Greek yogurt and fresh dill to the hearty chickpeas and protein-rich tuna, not to mention the zingy homemade pita chips that elevate it all with their aromatic za’atar seasoning.
- 1 cup plain full-fat Greek yogurt: Creates a creamy and tangy base that’s essential for the tzatziki flavor.
- 1/4 cup chopped fresh dill, plus more garnish: Offers that unmistakable herbal brightness that defines tzatziki.
- 3 Tbsp. chopped fresh chives: Adds a gentle oniony note for depth and freshness.
- 2 Tbsp. fresh lemon juice: Provides a fresh citrus punch that lifts the entire salad.
- 2 Tbsp. extra-virgin olive oil, plus more for garnish: Brings richness and helps meld the flavors together.
- 2 Tbsp. finely chopped capers: Adds a delightful salty tang and bursts of briny flavor.
- 1 garlic clove, grated: A must for that authentic garlicky kick in the dressing.
- Kosher salt and black pepper to taste: Essential seasoning to balance and enhance everything.
- 3 Persian (mini) cucumbers, diced: Crunchy and refreshing, these veggies add texture and color.
- 1 (15-oz.) can chickpeas, drained and rinsed: Provides hearty protein and a lovely bite.
- 1 (5-oz.) can tuna (albacore recommended), drained: The star protein that pairs perfectly with the creamy base.
- Pickled red onions for serving (optional): Adds tangy sweetness and color contrast.
- For Crispy Za’atar Pita Chips (optional):
- 3 large pita rounds, cut into small triangles: The perfect crunchy accompaniment.
- 3 Tbsp. extra-virgin olive oil: Helps the chips brown beautifully.
- 1 tsp. za’atar spice: A fragrant Middle Eastern spice blend that is the magic in the chips.
- 1 tsp. garlic powder: Adds subtle garlicky flavor to the chips.
- 1/2 tsp. dried oregano: Infuses an earthy herbal note.
- 1/4 tsp. kosher salt: Perfectly seasons the chips for that ideal savory crunch.
How to Make Tzatziki Chickpea Tuna Salad with Za’atar Pita Chips Recipe
Step 1: Prepare the Tzatziki Base
Start by whisking together the Greek yogurt, fresh dill, chives, lemon juice, olive oil, capers, and grated garlic in a large bowl. Season the mixture with kosher salt and freshly ground black pepper to taste, ensuring the dressing is balanced between creamy, tangy, and savory. This base is the heart of your salad and sets the stage for all the delicious layers to come.
Step 2: Add the Veggies and Protein
Once the tzatziki dressing is ready, gently fold in the diced Persian cucumbers, rinsed chickpeas, and drained tuna. The cucumbers bring a crisp freshness, the chickpeas add a hearty texture, and the tuna provides that satisfying protein boost. Stir carefully to combine everything without breaking up the tuna too much—you want distinct chunks that you can savor in every bite.
Step 3: Make the Za’atar Pita Chips
To create the crispy za’atar pita chips, preheat your oven to 375°F (190°C). Toss the pita triangles with olive oil, za’atar spice, garlic powder, oregano, and kosher salt until evenly coated. Spread them out on a baking sheet in a single layer and bake for about 10-12 minutes, or until golden and crisp. Keep an eye on them to prevent burning—they should be crunchy with a fragrant, herbaceous aroma.
Step 4: Assemble and Garnish
Serve your tzatziki chickpea tuna salad in individual bowls or a large serving dish. Top with additional fresh dill and a drizzle of good-quality olive oil for an extra touch of richness. If you love a bit of tangy zing, scatter some pickled red onions on top. Finally, pile the warm za’atar pita chips alongside or on top for a satisfying crunch that will have everyone reaching for seconds.
How to Serve Tzatziki Chickpea Tuna Salad with Za’atar Pita Chips Recipe
Garnishes
Fresh herbs like dill or a sprinkle of chopped chives serve as lovely finishing touches, adding color and an extra burst of freshness. A drizzle of olive oil brightens the flavors even further, while a few capers or pickled red onions introduce a delightful briny contrast.
Side Dishes
This salad pairs beautifully with light Mediterranean-inspired sides. Think grilled vegetables, a simple quinoa salad, or a fresh tomato and cucumber salad to keep the meal bright and balanced. For a heartier meal, a side of warm hummus with extra pita is always a great option.
Creative Ways to Present
Feeling adventurous? Serve the salad in hollowed-out mini bell peppers or on top of toasted baguette slices for an elegant appetizer. Alternatively, use the mixture as a filling for pita pockets, wrapping the lettuce and salad inside for an easy and portable lunch treat that still highlights all the fantastic flavors of the Tzatziki Chickpea Tuna Salad with Za’atar Pita Chips Recipe.
Make Ahead and Storage
Storing Leftovers
Leftover salad keeps well in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after resting, making it a great choice for meal prep. Just be sure to store the pita chips separately to maintain their crunch.
Freezing
This salad isn’t ideal for freezing due to the fresh ingredients and yogurt base, which can separate and lose texture when thawed. It’s best enjoyed fresh or within a few days of preparation.
Reheating
Since this is a cold salad, reheating isn’t necessary or recommended. If you want to warm the pita chips, simply pop them in a toaster oven or skillet for a few minutes to restore their crispness.
FAQs
Can I use regular yogurt instead of Greek yogurt?
While you can use regular yogurt, Greek yogurt’s thick and creamy texture is key for the right consistency and tang. If using regular yogurt, try straining it through a cheesecloth to thicken before mixing.
Is canned tuna the best choice for this salad?
Canned albacore tuna works perfectly due to its mild flavor and flaky texture. You can use chunk light tuna if preferred, but albacore offers a richer taste that pairs wonderfully with the tzatziki dressing.
Can I make the pita chips without za’atar?
Absolutely! If you don’t have za’atar, simply season the pita chips with garlic powder, oregano, and a pinch of salt for a deliciously herby alternative.
Are there vegetarian variations of this recipe?
Yes! Simply omit the tuna and add extra chickpeas or cannellini beans to keep the protein content high. You can also toss in some crumbled feta cheese for added richness.
How spicy is the za’atar seasoning?
Za’atar is more herbal and earthy than spicy, with a slightly tangy, savory flavor. It adds wonderful depth without heat, making these pita chips enjoyable for all palates.
Final Thoughts
This Tzatziki Chickpea Tuna Salad with Za’atar Pita Chips Recipe is an absolute delight that combines nourishing ingredients with mouthwatering Mediterranean flavors. It’s fresh, creamy, crunchy, and zesty all at once—perfect for a quick meal or sharing with friends and family. Give it a try and watch it become one of your favorite go-to dishes!
PrintTzatziki Chickpea Tuna Salad with Za’atar Pita Chips Recipe
This Tzatziki Chickpea Tuna Salad is a refreshing and protein-packed dish combining creamy Greek yogurt, dill-infused tzatziki flavors, chickpeas, and albacore tuna. Enhanced with fresh cucumbers, chives, capers, and a hint of garlic, it’s perfect for a light lunch or a healthy snack. Optional crispy Za’atar pita chips add a crunchy, herbaceous twist making it a flavorful Mediterranean-inspired meal.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 servings
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
Salad
- 1 cup plain full-fat Greek yogurt (e.g., Fage brand)
- 1/4 cup chopped fresh dill, plus more for garnish
- 3 Tbsp chopped fresh chives
- 2 Tbsp fresh lemon juice
- 2 Tbsp extra-virgin olive oil, plus more for garnish
- 2 Tbsp finely chopped capers
- 1 garlic clove, grated
- Kosher salt and black pepper to taste
- 3 Persian (mini) cucumbers, diced
- 1 (15-oz) can chickpeas, drained and rinsed
- 1 (5-oz) can tuna (albacore preferred), drained
- Pickled red onions for serving (optional)
Crispy Za’atar Pita Chips (Optional)
- 3 large pita rounds, cut into small triangles
- 3 Tbsp extra-virgin olive oil
- 1 tsp za’atar spice
- 1 tsp garlic powder
- 1/2 tsp dried oregano
- 1/4 tsp kosher salt
Instructions
- Prepare the Tzatziki Base: In a bowl, combine the Greek yogurt, chopped fresh dill, chopped fresh chives, fresh lemon juice, extra-virgin olive oil, finely chopped capers, and grated garlic clove. Stir well until all ingredients are evenly incorporated, and season with kosher salt and black pepper to taste. This mixture forms the creamy tzatziki dressing.
- Add Vegetables and Chickpeas: Dice the Persian cucumbers and gently fold them into the yogurt mixture along with the drained and rinsed chickpeas. This adds freshness and texture to the salad.
- Incorporate Tuna: Drain the canned albacore tuna well and flake it into chunks. Fold the tuna into the salad mixture gently to maintain some texture and avoid breaking it down too much.
- Adjust Seasoning: Taste the salad and adjust salt, pepper, or lemon juice as needed for a balanced flavor.
- Optional Pickled Red Onions: If using, add pickled red onions as a tangy contrast either stirred into the salad or served on the side.
- Make Za’atar Pita Chips (Optional): Preheat the oven to 375°F (190°C). Cut pita rounds into small triangles and place on a baking sheet. In a small bowl, mix extra-virgin olive oil with za’atar spice, garlic powder, dried oregano, and kosher salt. Brush or toss pita triangles with this mixture until well coated. Spread pita chips in a single layer on the baking sheet.
- Bake Pita Chips: Bake in the preheated oven for approximately 10-12 minutes or until the chips are golden brown and crispy, flipping halfway through for even cooking. Remove from oven and let cool.
- Serve: Transfer the chickpea tuna salad to a serving bowl, garnish with additional dill and a drizzle of extra-virgin olive oil. Serve alongside crispy Za’atar pita chips and optional pickled red onions for a vibrant, flavorful meal.
Notes
- You can use low-fat or non-fat Greek yogurt if you prefer a lighter version, though full-fat gives the creamiest texture.
- Pickled red onions add a lovely tang but can be omitted if unavailable.
- Za’atar spice blend typically contains dried herbs, sesame seeds, and sumac; substitute with a mix of oregano and sesame seeds if needed.
- Store leftover salad in an airtight container in the refrigerator for up to 2 days for best freshness.
- This salad can be served over greens or stuffed into pita pockets for a filling lunch.
