Veggie-Packed Greek Yogurt Tuna Salad (No-Mayo!) recipe - Full of tuna, chickpeas, and greek yogurt for a high protein make-ahead lunch! -

Veggie-Packed Greek Yogurt Tuna Salad (No-Mayo!)

Yield: 6 servings 1x
Prep: 10 minutesCook: 0 minutesTotal: 10 minutes

This Veggie-Packed Greek Yogurt Tuna Salad is full of veggies, chickpeas, greek yogurt, a little dijon, and smoky almonds! Perfect to slather on a tortilla, sandwich thin, or lettuce wrap. Make-ahead for an easy cold lunch meal prep! 



  • 2 stalks of celery, roughly chopped
  • 1 cucumber, roughly chopped
  • 1/2 red onion, diced
  • 1 cup seedless red grapes, halved
  • 1 cup Smokehouse Almonds, roughly chopped
  • 1 can chickpeas (garbanzo beans), drained, rinsed, skins removed
  • 14 ounces white albacore tuna, drained and flaked (two 7 ounce cans, or three 5 ounce cans will work)
  • 1 cup plain greek yogurt (I use Fage full-fat but 2% will work)
  • 1 tablespoon dijon mustard
  • 1/2 lemon worth of lemon juice
  • 1 + 1/2 teaspoons worcestershire sauce
  • 1/4 teaspoon salt & fresh ground black pepper


  1. Make the sauce: Whisk greek yogurt, worcestershire sauce, lemon juice, salt, and pepper in a small bowl until smooth.
  2. Put it together: Combine remaining ingredients and greek yogurt mixture in a large bowl. Stir until well mixed.
  3. Serve and store: Serve in a tortilla, on a sandwich, or on lettuce wraps! Store in an airtight container in the fridge for up to 4 days.


Inspired by Lightened-Up Chicken Salad from Gimme Some Oven. Nutrition information estimated with My Fitness Pal.

Update: Video added on 4/18/17 (this was one of my first videos ever!).
Update: Recipe adjusted based on reader feedback. Mustard reduced from 2 TB to 1 TB.

Nutrition Information

  • Serving Size: about 1 cup
  • Calories: 326
  • Sugar: 6g
  • Fat: 17g
  • Carbohydrates: 18g
  • Fiber: 5g
  • Protein: 29g
© Author: Danielle
Method: No Heat
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