Food & Cooking Recipes Appetizers Chickpea and Tuna Dip 5.0 (2) Lemon juice, anchovies, red onion, and parsley perk up this easy, no-cook dip. Prep Time: 15 mins Cook Time: 0 mins Total Time: 15 mins Servings: 8 Yield: Makes 2 2/3 cups Jump to recipe This no-cook chickpea and tuna dip leans heavily on pantry heroes like canned tuna, chickpeas, and anchovies. It’s perked up by crunchy red onion and parsley and gets a big dose of brightness from both lemon zest and juice. The best part? It takes just minutes to pull together in a food processor so it's a perfect last-minute appetizer for when friends stop by. Serve this delicious dip with crackers, toasted pita bread, or a carb-free dipper like baby romaine or endive leaves. It’s also delicious scooped on top of a salad or grain bowl or in a sandwich or wrap. Our Ultimate Guide to Canned Tuna, a Pantry Essential You Shouldn't Overlook Credit: Con Poulos Ingredients for Chickpea and Tuna Dip It's made from pantry staples and basic fridge ingredients, you likely have most of the ingredients you need for this dip already in your kitchen. Canned tuna: Use solid white tuna, preferably packed in olive oil, for this recipe; its mild, clean flavor won't overpower the other ingredients like light tuna might and its texture will hold up even after being pulsed in the food processor. Chickpeas: Rinsing and draining canned chickpeas before using them helps to remove excess sodium and the viscous liquid from the can. Anchovies: We love the umami depth that briny anchovies contribute to this dish. For a less pronounced flavor, feel free to use fewer than six or leave them out all together. Lemon: Lemon zest and juice keep this recipe feeling bright and lively. Always zest your lemon before juicing—it is so much easier that way—and be sure to catch any seeds before adding the juice to the food processor. Red onion: A small amount of diced red onion contributes a pleasing crunch and just the right amount of zip. For a milder flavor, soak diced onion in cold water for 10 minutes, which will help temper its bite; drain and pat dry before using. If you've got extra anchovies in the tin, don't toss them! Instead, transfer them to an airtight container and cover with olive or vegetable oil (the oil from the tin also works great). They'll last in the refrigerator for up to two months and can be added to pastas, sauces, and other dips. Directions Pulse chickpeas, tuna, oil, lemon, and anchovies: In a food processor, lightly pulse chickpeas, tuna, olive oil, lemon zest and juice, and anchovy fillets until well combined. Transfer to bowl; stir in remaining ingredients and serve: Transfer to a medium bowl and stir in onion and parsley; season with salt and pepper. Serve with crackers. Storage Refrigerate leftover dip in an airtight container for three to four days. Before re-serving, you may want to add a bit more lemon juice, olive oil, and/or salt and pepper. Leftovers can be eaten as a dip, spooned onto a salad, wrapped in lettuce leaves, or used as a protein-packed filling for a sandwich or wrap. More Chickpea Recipes to Try: Mediterranean Chickpea Salad Chickpea Fritters Spicy Roasted Chickpeas Quick Chickpea Curry Spiced Chickpea and Tomato Soup One-Pan Orecchiette With Chickpeas and Olives Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and writer with over a decade of experience in the food and media industries.