Chickpea “Tuna” Salad

chickpea "tuna" saladThis chickpea “tuna” salad is a huge hit with my mom and sister. I’ve basically been told that I need to make this for them on a weekly basis. I will happily oblige because that means I get to eat this every week too – nom!

It’s pretty easy to throw together and it’s great to make in advance and then eat over the course of a couple days. Enjoy!

 

 

 

 

Chickpea “Tuna” Salad
Recipe Type: Salads
Cuisine: Dairy-Free / Vegan
Author: Briana Ryan
Prep time:
Total time:
Serves: 4
Ingredients
  • (2) 15 oz. Can chickpeas, drained & rinsed
  • 1/3 cup finely minced dill pickles
  • ½ cup minced celery (about 2 large or 4 small stalks)
  • 1/3 cup finely minced parsley
  • 2 tablespoons minced dill
  • 4 scallions, finely minced
  • 1/3 cup vegan mayo (I like organic [url href=”http://followyourheart.com/products/organic-3/#product-top” target=”_blank” title=”vegenaise”]vegenaise[/url] brand)
  • 2 tsp stone ground or dijon mustard
  • ½ tsp garlic powder
  • 1 tablespoon reduced-sodium tamari (gluten-free soy sauce)
Instructions
  1. Drain and rinse the chickpeas and put in a big bowl. With clean hands or with a potato masher, smoosh (yes, that’s the technical term) the chickpeas until they are a paste but making sure to leave a few whole ones for consistency.
  2. Separately, mince the pickles and celery either by hand or in your food processor and measure out. Add to bowl with chickpeas.
  3. Mince the parsley, dill and scallions next and add to bowl. Then add the mayo, mustard, garlic powder and tamari.
  4. Mix it all up and that’s it. You’re done. You can wrap it up in a blanched collard green, throw it on top of a salad, or eat it as a sandwich – however you like it. And feel free to add avocado, tomatoes, sprouts or anything else.

 

2 Comments

  1. Marcy Donohue

    Tuna salad sandwiches have been my go to lunch for 40+ years. I am eating this chickpea salad right now and I am in heaven! Where has this sandwich been all my life? I think I like this more than real tuna. Never again will I worry about how much Mercury im ingesting. Chickpea “tuna” forever!

    Reply
    • Briana Ryan

      Oh my gosh, you are so sweet! I love this too. Tuna was one of things I really missed after I became vegetarian about 12 years ago and this totally hits the spot. I’m sure if I added some kelp to the recipe it would give it the additional fish taste + lots of sea minerals. This is a fave of my Mom and sister too. So happy you liked it!!! 🙂

      Reply

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