Skip to main content
California Department of Education Logo

Recipe for Tuna and Chickpea Salad

A light and fresh salad tossed with a lemon herb dressing developed by the California Culinary Centers for school food service menu planning.

Tuna and Chickpea Salad

For more recipes visit the CA Culinary Centers Standardized Recipes web page. Share your results with us on Twitter @CDENutrition External link opens in new window or tab..

Yields 50 Servings

This recipe yields 3 gallons and 2 cups of tuna and chickpea salad for 50 servings: 1 cup or one number 4 scoop.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

  • 4 pounds and 2½ ounces (one 66.5 ounce can) light chunk tuna, canned
  • 5 pounds and 4 ounces (one number 10 can) garbanzo beans, canned (U.S. Department of Agriculture [USDA] food item)
  • 2 pounds and 6 ounces as purchased (AP) fresh kale with stems
  • 1 pound AP fresh whole red onions
  • 2 pounds and 6 ounces AP whole fresh red tomatoes
  • 2.8 ounces AP fresh cilantro bunches
  • 5.7 ounces AP fresh parsley bunches
  • 3 pounds AP fresh whole lemons
  • 4 ounces AP fresh garlic cloves
  • 2 cups vegetable oil (USDA food item)
  • 1 tablespoon table salt
  • 2 tablespoons ground black pepper

Directions To Prepare in Advance

To Prepare in Advance
  1. Drain tuna, set aside.
  2. Drain and rinse garbanzo beans (chickpeas), set aside.
  3. Rinse kale under cool running water and dry. Remove stem and rib; chop to measure 1 gallon and 2 cups.
  4. Trim, peel, and chop onions to measure 2 cups.
  5. Rinse tomatoes under room temperature water and dice into ½ inch pieces to measure 1 quart and ½ cup.
To Prepare Dressing
  1. Rinse and chop cilantro to measure 1 cup.
  2. Rinse and chop parsley to measure 1 cup.
  3. Rinse, cut in half, and squeeze lemons. Strain lemon juice and measure 2 cups.
  4. Peel and finely chop garlic to measure ¾ cup.
  5. Whisk cilantro, parsley, lemon juice, garlic, oil, salt, and pepper together in large mixing bowl; set aside.
To Prepare Tuna and Chickpea Salad
  1. Combine tuna, beans, kale, onions, and tomatoes in oneꟷ10⅛ inch by 12¾ inch by 4-inch steam table pan.
  2. Pour dressing over tuna mixture, toss to coat. Critical Control Point (CCP): Hold tuna mixture for cold service at 41°F or lower.
  3. Portion and serve 1 cup or one number 4 scoop salad for each serving.

Nutritional Analysis

  • Calories, in K calories: 208
  • Carbohydrates, in grams: 17.03
  • Protein, in grams: 13.77
  • Saturated fat, in grams: 1.53
  • Trans fat, in grams: 0
  • Total fat, in grams: 9.90
  • Sodium, in milligrams: 425.52

Yields 100 Servings

This recipe yields 6 gallons and 1 quart of tuna and chickpea salad for 100 servings: 1 cup or one number 4 scoop.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

  • 8 pounds and 5 ounces (two 66.5 ounce cans) light chunk tuna, canned
  • 10 pounds and 8 ounces (two number 10 cans) garbanzo beans, canned (U.S. Department of Agriculture [USDA] food item)
  • 4 pounds and 12 ounces as purchased (AP) fresh kale with stems
  • 2 pounds AP fresh whole red onions
  • 4 pounds and 12 ounces AP whole fresh red tomatoes
  • 5.6 ounces AP fresh cilantro bunches
  • 11.4 ounces AP fresh parsley bunches
  • 6 pounds AP fresh whole lemons
  • 8 ounces AP fresh garlic cloves
  • 1 quart vegetable oil (USDA food item)
  • 2 tablespoons table salt
  • ¼ cup ground black pepper

Directions

To Prepare in Advance
  1. Drain tuna, set aside.
  2. Drain and rinse garbanzo beans (chickpeas), set aside.
  3. Rinse kale under cool running water and dry. Remove stem and rib; chop to measure 2 gallons and 1 quart.
  4. Trim, peel, and chop onions to measure 1 quart.
  5. Rinse tomatoes under room temperature water and dice into ½ inch pieces to measure 2 quarts and 1 cup.
To Prepare Dressing
  1. Rinse and chop cilantro to measure 2 cups.
  2. Rinse and chop parsley to measure 2 cups.
  3. Rinse, cut in half, and squeeze lemons. Strain lemon juice and measure 1 quart.
  4. Peel and finely chop garlic to measure 1½ cups.
  5. Whisk cilantro, parsley, lemon juice, garlic, oil, salt, and pepper together in large mixing bowl; set aside.
To Prepare Tuna and Chickpea Salad
  1. Combine tuna, beans, kale, onions, and tomatoes in twoꟷ10⅛ inch by 12¾ inch by 4-inch steam table pans.
  2. Pour dressing over tuna mixture, toss to coat. Critical Control Point (CCP): Hold tuna mixture for cold service at 41°F or lower.
  3. Portion and serve 1 cup or one number 4 scoop salad for each serving.

Nutritional Analysis

  • Calories, in K calories: 208
  • Carbohydrates, in grams: 17.03
  • Protein, in grams: 13.77
  • Saturated fat, in grams: 1.53
  • Trans fat, in grams: 0
  • Total fat, in grams: 9.90
  • Sodium, in milligrams: 425.52

General Recipe Information

Category

  • Salad Recipe
  • Recipes with Condiments

Serving Suggestion

  • Yield 50 or yield 100–1 cup (one number 4 scoop) Tuna and Chickpea Salad.

Contribution to Meal Pattern

The contribution to the meal pattern for this recipe is based on the suggested serving size above.

  • 1.75 ounce equivalents meat/meat alternative
  • ¼ cup vegetable (⅛ cup dark green vegetable and ⅛ cup other vegetable)
If you decide to modify this recipe or serving size, you may use the tools available on the CA Culinary Centers Standardized Recipes web page Resources tab to create your own standardized recipe or find the contribution to the meal pattern.

U.S. Department of Agriculture Food Items

  • Canned garbanzo beans
  • Vegetable oil

Recipe Roots (Flavor Profile)

  • American Classic
  • Mediterranean

Preparation Time

  • Preparation to Serve Time: 2 hours for 50 servings or 2 hours and 30 minutes for 100 servings

Critical Control Point (CCP)

  • CCP: Hold tuna mixture for cold service 41°F or lower.

Kid Rating

Four-fork kid rating.

Culinary Center

Conejo Valley Unified School District

 

Questions:   Nutrition Services | 800-952-5609
Last Reviewed: Wednesday, July 09, 2025
Related Content
Recently Posted in Nutrition
  • CEP Application and Mandatory P2 Base Year Review (added 28-Jul-2025)
    Provides guidance to school food authorities on how to apply for the Community Eligibility Provision and on the mandatory review of the Provision 2 base year.
  • Appeal Process for Grants (added 24-Jul-2025)
    This web page provides and overview and timeline for the appeal process for grants in California associated with the Child Nutrition Programs administered by the California Department of Education Nutrition Services Division.
  • Mandatory Review of Provision 2 Base Year (added 23-Jul-2025)
    This management bulletin provides guidance regarding the mandated review of school food authorities participating in Provision 2.
  • Noncongregate Waivers for Unanticipated Closures (added 23-Jul-2025)
    Noncongregate Waivers for Unanticipated School Closures SY 2025-26
  • California Agriculture in the Classroom Conference (added 21-Jul-2025)
    Join California Agriculture in the Classroom at the 38th Annual Agriculture in the Classroom Conference to gain hands-on tools, resources, and inspiration to integrate agriculture into every subject.

  • Food Safety Inspection for School Year 2024–25 (added 15-Jul-2025)
    LEAs participating in the School Breakfast Program (SBP) and/or National School Lunch Program (NSLP) must complete the SY 2024-25 Food Safety Inspection Survey.
  • School Year 2025–26 Annual Update Now Open (added 14-Jul-2025)
    The California Department of Education (CDE) has opened the School Nutrition Programs (SNP) Annual Update in the Child Nutrition Information and Payment System (CNIPS) for School Year (SY) 2025–26 (July 1, 2025, through June 30, 2026).
  • Updates to School Nutrition Program Standards (added 10-Jul-2025)
    This MB provides Child Nutrition Programs (CNPs) Operators information and policy guidance regarding updates to federal CNP meal pattern requirements released on April 24, 2024.
  • 2025 SUN Bucks Resources (added 08-Jul-2025)
    The California Department of Education (CDE) is pleased to announce the availability of multiple 2025 SUN Bucks resources
  • Updated Competitive Foods Management Bulletins (added 07-Jul-2025)
    This listserv provides information on how to access three new Management Bulletins (MB) which update information and guidance regarding Competitive Foods and Beverages.