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Tzatziki Chickpea Tuna Salad with Za’atar Pita Chips Recipe

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4.1 from 34 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. Adjust Seasoning: Taste the salad and adjust salt, pepper, or lemon juice as needed for a balanced flavor.
  5. Optional Pickled Red Onions: If using, add pickled red onions as a tangy contrast either stirred into the salad or served on the side.
  6. 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.
  7. 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.
  8. 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.

Find it online: https://familydinnercooking.com/tzatziki-chickpea-tuna-salad-with-zaatar-pita-chips-recipe/