Tuna Chickpea Pasta Salad

This tuna chickpea pasta salad is packed with protein, fresh veggies, and loads of flavor. It makes for a perfect lower carb, high protein lunch idea that you can make ahead and enjoy on the go.

When I first had the idea to make this, I had regular pasta salad in mind. I had chickpea pasta on hand so I decided to test it out and it turned out so tasty. It contains a lot of protein, healthy fats, and delicious crunch from fresh vegetables. Lastly, a creamy lime dressing completes this pasta salad and adds incredible flavor.

How to make Tuna Chickpea Pasta Salad.

This dish is one of the easiest pasta salads you can make. The steps in making this pasta salad are:

  • cooking chickpea pasta per package instructions
  • washing and chopping a few vegetables
  • making easy creamy lime dressing
  • mixing all ingredients together

This pasta salad is a cold salad. As a result, make sure your chickpea pasta has cooled completely before mixing it in with the rest of the ingredients. You can speed up this process by running it under cold water after the chickpea pasta has cooked. Not allowing the chickpea pasta to cool will result the avocado mayonnaise to melt, leaving you with a soggy instead of a creamy pasta salad.

After cooking the chickpea pasta, all there is left to do is mix all the ingredients together. I found that refrigerating this pasta salad for at least 1 hour before serving resulted in the best flavor.

Storing your pasta salad.

Place pasta salad in an airtight container and refrigerate for up to 2 days. Do not freeze or leave at room temperature.

Can I double the recipe?

Yes! You can double, triple, or quadruple this recipe. Don’t make more than can be eaten in 2 days because this pasta salad can’t be frozen.

Tuna Chickpea Pasta Salad

Tuna Chickpea Pasta Salad is the perfect low carb, high protein meal that is both, satisfying and full of flavorful.
Course Salad
Cuisine American
Keyword tuna chickpea pasta salad
Prep Time 10 minutes
Cook Time 7 minutes
Resting Time 1 hour
Total Time 1 hour 20 minutes
Servings 2 servings


  • 1 can tuna packed in water
  • 2 cups cooked chick pea pasta (1 cup dry) cooked and cooled
  • 1 english cucumber chopped
  • ½ cup cherry tomatoe halves
  • ½ medium red onion chopped
  • 1 stalk celery chopped
  • ½ avocado
  • 1 (2.25oz) cup sliced black olives


  • 1 tbsp avocado mayonnaise
  • 1 whole lime juiced
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ tsp dill
  • ½ tsp parsley flakes


  • Cook chickpea pasta per package instructions.
  • While the pasta cooks, prepare all vegetables and avocado by washing and chopping. Set aside.
  • To make the dressing, in a small bowl, juice 1 lime, add tablespoon of avocado mayonnaise, salt, pepper, dill, parsley, and garlic powder. Mix and set aside.
  • Once the chick pea pasta has cooked completely, drain and rinse under cold water until the chickpea pasta is cooled completely.
  • In a large bowl, add chickpea pasta, tuna, vegetables, avocado, and black olives and mix together. Add the dressing and mix again. Place in the refrigerator for at least 1 hour before serving.

Oven Baked Cheese Dip (Sirenje vo Furna)

If you’re here then I know you love cheese and if you love cheese, melted cheese, to be specific, you have come to the right place. This authentic, Baked Cheese Dip (Sirenje vo Furna) will be your next go-to appetizer for any occasion because it’s so easy, cheesy, and not your typical cheese dip!

This authentic recipe for the Macedonian Baked Cheese Dip or “Sirenje vo Furna” in Macedonian, is made with only 5 ingredients and unlike anything that you have ever tasted before. This Macedonian Baked Cheese Dip is very popular in many cities in Macedonia and you can find it at almost any restaurant. Baked Cheese Dip or Sirenje vo Furna, comes plain with just cheese, however it is not uncommon to have additions such as mushrooms and various types of meat, typically smoked for extra flavor, in the dip.

An authentic Macedonian Baked Cheese Dip is traditionally served in a clay dish. The bottom of the clay dish is brushed with ketchup, or a tomato sauce, followed by a creamy- feta cheese bottom, topped with super stretchy yellow Bulgarian cheese and seasoned with oregano and sesame seeds. The dip is served with delicious sesame seed bread sticks but you can use anything for dipping!

Ingredients used Authentic Macedonian Baked Cheese Dip (Sirenje vo Furna):

  • Ketchup. You really only need about one tablespoon for this just to coat the bottom of a 6″ clay dish but even though it’s only a small bit, it make a great difference so be sure not to skip it.
  • Domty Feta Cheese Plus. Don’t confuse this with cream cheese. Spreadable feta cheese is saltier and has a stronger flavor. When baked, this spreadable feta cheese is ultra smooth and creamy. Unfortunately, it is difficult to find so I included some wonderful substitutes below.
    • Substitutes: Feta Cheese made from sheep’s milk is the best and closest alternative to Domty-Feta Cheese Pluse and is more common and easier to find. The rule of thumb here is to look for any feta with a high fat content, which will result in creamy texture when melted. Your best bet should be feta made from sheep’s milk. Another substitute is just to use feta cheese crumbs. While this will not give the creamiest texture, it will still taste incredible and very similar to the Authentic Macedonian Baked Cheese Dip.
  • Bulgarian cheese. Bulgarian cheese is usually made from either cow’s milk, sheep’s milk, or a combination of both. This hard, yellow cheese melts extremely well is a perfect addition to pasta, pizzas, and even paninis. I have a great recipe for Chicken Cutlets with Bulgarian Cheese so be sure to check out my website for that!
    • Substitutes: I have yet to find a cheese that tastes very similar, however, I would say that the closest substitutes would be either provolone cheese or sharp, white cheddar. To get the cheese to melt better, buy a block of cheese and grate it yourself.
  • Oregano and Sesame Seeds. The two most common toppings in many delicious foods in Macedonian restaurants.

How to make Baked Cheese Dip (Sirenje vo Furna):

  1. Lightly coat the bottom of the clay pot or baking dish with ketchup. You need very little – you should still be able to see the bottom of the dish through the ketchup.
  2. Add in the feta cheese layer, then the shredded Bulgarian cheese.
  3. Top with sesame seeds and oregano.
  4. Bake at 400F for 30 minutes covered with aluminum foil and 5 minutes uncovered.

Where to find ingredients:

Both of the cheeses mentioned above can be found in international stores. Your best bet is to search” international food market near me” on Google and before heading over, I suggest calling and asking for:

  • Bulgarian Cheese
  • Domty – Feta Cheese Plus OR Feta cheese from sheep’s milk

If you’re from the Rochester, NY area- International Food Market & Cafe on Jefferson Road carries both of the cheeses so you can have yourself an Authentic Baked Cheese Dip (Sirenje vo Furna).

Can I double the recipe?

Yes- you can double, triple, or even quadruple this recipe. If you make this recipe to fit a different sized baking dish, make sure you use equal parts feta cheese to Bulgarian cheese.

Tips for making it taste like Authentic Baked Cheese Dip (Sirenje vo Furna):

  • If you can’t find Domty Feta Cheese Plus in a store near you, use Feta cheese made from Sheep’s milk-higher fat will make a creamier consistency and sharper flavor makes it authentic.
  • Bake the cheese dip in a clay pot. Trust me, it bakes the cheese really well but keep in mind that you can also use any oven safe dish.
  • Don’t skip the ketchup, oregano, and sesame seeds.


  • 7oz (200g) Domty – Feta Cheese Plus
  • 7oz (200g) Bulgarian cheese
  • 1 Tbs ketchup
  • 2 tsp sesame seeds
  • 1 tsp oregano


  1. Preheat oven to 400F.
  2. Using a pastry brush, lightly brush the bottom of a 6in round clay dish or any oven-safe dish with ketchup.
  3. Add the Feta cheese evenly on the bottom of the dish and top the feta cheese with shredded Bulgarian cheese.
  4. Sprinkle oregano and sesame seeds over the top of the cheese.
  5. Cover with aluminum foil and bake covered for 30 minutes. Then, uncover and bake for another 5 minutes or until the cheese bubbles.

The BEST Tzatziki Recipe

Close your eyes, have a taste of this AMAZING Tzatziki and you’ll feel like you’re in the middle of a Greek island listening to the waves crashing and the gentle sound of the lyre in the background. Now open your eyes because the reality is, you’re just eyeing this recipe because its creamy and garlicky and that’s all you ever want. Trust me when I say that you will LOVE this Tzatziki recipe because there is nothing quite like it and if you’ve tried Tzatziki in Greece, the flavor of this recipe will take you back .


  • 3/4 cup plain full-fat Greek yogurt
  • 1/2 cup of full-fat sour cream
  • 1/2 of a large cucumber, grated
  • 1-2 garlic cloves, VERY finely minced
  • 1 teaspoon white vinegar or lemon juice
  • 1 tablespoon minced dill
  • 1/2 teaspoon salt

Note: You may opt to use sour cream and instead, just use 1 1/2 cups of Greek yogurt. However, I have found that sour cream gives it a thicker, smoother texture with a more authentic and bold flavor.


  1. Grate the cucumber and squeeze out as much of the juices as possible. Set aside.
  2. In a medium bowl, mix the Greek yogurt, sour cream, garlic, vinegar, dill, and salt.
  3. Mix the grated cucumber into the yogurt mixture.
  4. Place in the refrigerator in a tight lid container for at least 1 hour before serving. Tzatziki is great as a dip with vegetables and pita chips and can even be used as a spread onto sandwiches and wraps.