This chickpea tuna salad is a great plant-based alternative to traditional tuna salad. Enjoy this chickpea tuna salad on toast or with a salad. The fresh dill and lemon makes this a weekly go-to recipe.
Staring at a lonely can of chickpea’s in your pantry and wondering what to do with them? Try this yummy chickpea ‘tuna’ salad recipe. Chickpea’s have a relatively neutral flavor profile to take on other flavorings such as herbs, spices, etc. Chickpea’s are a great plant-based, protein-rich food. 1/2 cup of chickpea’s has around 6 grams of protein. Other noteworthy nutrients include 5 grams of fiber, and 3 milligrams of iron.
This chickpea ‘tuna’ salad recipe is full of fresh and bright flavors. It’s a perfect go-to lunch. You can add or substitute ingredients, as needed. Some other ingredient suggestions may include: diced cucumber, relish or diced pickles, diced bell peppers, etc.
How to make this Chickpea ‘Tuna’ Salad:
Ingredients
1 14 oz can of chickpea (garbanzo beans), drained, rinsed, pat dry with towel
1/4 c red onion, diced
1/3 c celery (1-2 stalks), diced
1/4 c fresh dill, roughly chopped (or 1 tsp dried dill)
1/2 fresh lemon, squeezed
1/3 c mayo (I used “Vegenaise”)
pinch of salt and pepper to taste
Directions
Place chickpeas into into a small food processor and pulse until evenly chopped. You can also use a fork to smash chickpeas.
Next, place chickpea’s into small mixing bowl. Add remaining ingredients to the bowl and stir to combine.
Lastly, top chickpea tuna salad on crusty sourdough toast (or other preferred bread) and some greens like watercress, arugula, or spinach, etc. Some other suggestions to have with the chickpea tuna salad include: seedy crackers or veggies cut into wedges. Store chickpea ‘tuna’ salad in an air-tight container in the fridge up to five days. Enjoy!
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The Best Chickpea 'Tuna' Salad
Ingredients
- 1 14 oz can of chickpea (garbanzo beans), drained, rinsed, pat dry with towel
- 1/4 c red onion, diced
- 1/3 c celery (1-2 stalks), diced
- 1/4 c fresh dill, roughly chopped (or 1 tsp dried dill)
- 1/2 fresh lemon, squeezed
- 1/3 c mayo (I used "Vegenaise")
- pinch of salt and pepper to taste
Instructions
Place chickpeas into into a small food processor and pulse until evenly chopped. You can also use a fork to smash chickpeas.
Next, place chickpea's into small mixing bowl. Add remaining ingredients to the bowl and stir to combine.
Lastly, top chickpea tuna salad on crusty sourdough toast (or other preferred bread). Some other suggestions to have with the chickpea tuna salad include: seedy crackers or veggies cut into wedges. Enjoy!
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 197Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 5mgSodium: 99mgCarbohydrates: 20gFiber: 5gSugar: 4gProtein: 6g