Chickpeas and Tuna Patties with Yoghurt Dressing

These are quick and easy to make since most of the ingredients go into the food processor. The patties are packed with vitamin E which are antioxidants that help fight against cancers, heart problems and more. The patties are also packed with protein, fibre and are very low in fat. I always make up a large batch since they keep well in the freezer and then I re-heat them later when I am short on time (which is well....always.....).

You will need a food processor to make this recipe. Note also that the weight of the chickpeas and tuna includes the water/brine.

Absolutely packed with protein, fibre and vitamins

This recipe is:

  • Egg free
  • Gluten free
  • Nut free

This recipe is easy to make:

  • Lactose (dairy) free

Chickpeas and Tuna Patties with Yoghurt Dressing

Makes 10 patties


  • 2 x 400 grams (14 oz) tinned chickpeas (weight before draining)
  • 400 grams (14 oz) tinned tuna, in brine (please use dolphin friendly tuna) (weight before draining)
  • 7 small spring onions, chopped coarsely
  • 2 garlic cloves, one chopped coarsely, the other finely
  • 2 tablespoons lemon juice
  • ½ teaspoon salt (if neither the chickpeas or tuna include any salt. Use only ¼ if the tuna is salted)
  • 1 teaspoon ground chilli
  • 1 teaspoon ground cumin
  • Handful fresh coriander leaves, chopped coarsely
  • 150 millilitres (5 fluid oz) yoghurt or buttermilk
  • ¼ teaspoon salt (Himalaya or sea salt)
  • ¼ teaspoon parsley (you can also use some of the coriander leaves)
  • ¼ teaspoon thyme (or other herbs you prefer)


  1. Open the 2 chickpea cans and drain.
  2. Open the tuna can and drain.
  3. Cut the 7 spring onions in large pieces. Discard the very ends of the onions.
  4. Peel one of the garlic cloves and chop very coarsely.
  5. Transfer the chickpeas into a food processor. Blend for 4-5 seconds (they should only be roughly chopped, not well blended).
  6. Transfer the tuna, spring onions, 2 tablespoons lemon juice, 1 teaspoon ground chilli, 1 teaspoon ground cumin and a handful fresh coriander leaves into the food processor.
  7. Mix for 5-7 seconds so that everything combines well without being too well blended. Set aside.
  8. Divide the mixture into 10-12 chunks. Form patties with your hands.
  9. Place baking parchment on a large baking tray and transfer the patties onto the parchment.
  10. Peel the other garlic and push through a garlic press or chop finely.
  11. In a small bowl, combine the yoghurt, garlic, ¼ teaspoon salt, ¼ teaspoon parsley and ¼ teaspoon thyme. Cover with cling film and place in the fridge.
  12. Bake at 200 degrees Celsius/400 Fahrenheit/Gas Mark 6, for 20-25 minutes.
  13. Serve with the yoghurt dressing, a nice salad and brown rice.


  • You can use Borlotti or Canneloni beans instead of the chickpeas. You can even use kidney beans.
  • The patties freeze very well and can be re-heated later.
  • If you are lactose intolerant you can use soy yoghurt instead of the natural yoghurt.