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tuna chickpea pasta in white dish

Tuna Chickpea Pasta Salad

  • Author: Deb
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 5 cups 1x


This easy pasta salad is made with canned tuna, lower carb chickpea pasta in a garlic and brown butter sauce.  It is so tasty and can be served warm or room temperature.


  • 8 oz. chickpea pasta*
  • 2 tsp. salt
  • 2 TB olive oil
  • 4 TB butter
  • 7 anchovy filets
  • 4 sliced garlic cloves or 2 tsp. garlic powder
  • 1 TB chili paste
  • 3 TB capers, drained
  • 6 oz can sustainable tuna, drained*
  • 1/2 cup white wine
  • 1/4 lemon juice
  • 1/2 cup chopped fresh herbs-I used parsley, oregano, thyme and sage
  • 1 tsp. celery salt
  • 1/2 thinly sliced rd onion


  1. Cook pasta as per package directions.  Drain, but save 1 cup of the pasta water for sauce.
  2. In a large skillet, heat the olive oil and butter.  Cook for approximately two minutes until it starts to brown.
  3. Add the anchovies, garlic, chili paste and capers.  Stir until anchovies melt into the butter and oil.
  4. Add tuna to skillet heat through.
  5. Reduce heat to low simmer and add the white wine.
  6. Add cooked pasta, the 1 cup reserved pasta water, lemon juice and the chopped herbs to the tuna mixture in skillet.
  7. Stir to coat everything with the sauce.
  8. Serve tuna pasta salad with sliced onion.


* You can use a different type of pasta if you prefer.   I rarely eat pasta but when I do, I prefer chickpea or lentil pastas.  They are much higher fiber and lower in carbohydrates.

** Some brands that offer pole-caught, sustainable tuna are:  Wild Planet, Safe Catch, Blue Harbor, American Tuna and tuna sold at Trader Joe’s stores.

  • Category: Salad
  • Method: Stovetop
  • Cuisine: American


  • Serving Size: 1 cup

Keywords: Tuna Chickpea Pasta Salad