Photo of Italian tuna salad with chickpea and olives by Digital 360 Coach Tess by WW

Italian tuna salad with chickpea and olives by Digital 360 Coach Tess

1 - 5
PersonalPoints™ per serving
Total Time
10 min
10 min
Coach Tess serves this mustardy chickpea and tuna salad over an herby green mix, or on top of celery that she slices thinly on the bias. The olives really make this salad sing. Tess uses green Sicilian Castelvetrano olives but you can swap in your favorite olive variety (sold in brine, not oil). Grate the garlic on a rasp grater or zester for a quick and easy way to finely mince it—just watch your fingers. The flavors of this salad deepen as it sits so make it a few hours ahead if possible.


Uncooked shallot(s)

1 small, finely chopped (about 3 tbsp)

Garlic clove

1 clove(s), finely grated

Dijon Mustard

1 Tbsp

Olive juice

1 Tbsp, or olive brine

Olive oil

2 tsp


1 medium, zested and juiced

Kosher salt

½ tsp

Black pepper

tsp, freshly ground

Canned chunk white tuna in water

5 oz, drained

Canned chickpeas

15 oz, rinsed and drained

Sliced pitted green olives

3 Tbsp, such as Castelvetrano olives


1 Tbsp, thinly sliced (for garnish)


  1. In a large bowl, whisk together shallots, garlic, mustard, olive brine, olive oil, and lemon zest and juice until combined. Season with salt and pepper.
  2. Add tuna to bowl, using a fork to break it into large pieces. Gently stir in chickpeas and olives. Let stand 5 minutes. Garnish with chives.
  3. Serving size: about ⅔ cup