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Chickpea Tuna Salad

Chickpea Tuna Salad is a harmonious blend of hearty chickpeas and flaky tuna, complemented by the crunch of fresh vegetables and the zest of dressing. This dish strikes a balance between nutrition and flavor, offering a satisfying yet light meal option. It's versatile, allowing for various herbs and additional ingredients to tailor the taste to personal preferences.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 people
Course: Salad
Cuisine: American
Calories: 432
Ingredients Equipment Method Video

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=”https://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

Equipment

  • 1 big bowl

Method
 

  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.

Video