Chickpeas are so versatile and when mashed down, they can really take the place of chicken and tuna in chickpea chicken salad and chickpea tuna salad. It’s just a matter of what you mix with them. To get that briny and tangy taste of tuna salad, I’ve added green olives and a touch of ground mustard to this recipe. I’ve tried it without the olives and even added in some crunched up nori, but it didn’t even compare. So I 100% recommend adding in the green olives. As for vegan mayo, if you want that, add a touch to the mixture or smear some on your toasted bread if you’re making a sandwich. Another option, if you don’t care for the ingredients in vegan mayo, but still want it creamier than I have, mix in a small bit of traditional plain hummus or tahini.
Enjoy as a toast, sandwich, scooped into romaine or butter lettuce leaves, or on top of a salad. Either way you’ve got a really delicious tuna salad ahead of you without the mercury.
Chickpea Tuna Salad (No Mayo)
Serves 3
Since there is not a lot of liquid in this recipe, everything does need to be pretty finely chopped so it’s easier to mix.
Ingredients
- 1 box/can of chickpeas or 1 1/2 cups prepared chickpeas
- 3 small or 2 large stalks celery, minced
- 1/2 medium red onion, finely chopped
- 1/2 cup green olives, finely chopped
- 1/4 cup loosely packed fresh dill, chopped
- 1 tsp ground mustard mixed in 1 TBSP water to activate, the water is also needed to add some liquid to the mixture
- 1/2-1 lemon, juiced, start with 1/2 as tartness varies, taste first, and then see if you want a smidge more
- sea salt and ground pepper, to taste
- 1-2 TBSP water, if needed
Method
Pulse the chickpeas in a food processor about 5 times. You still want chunks, so make sure to pulse and don’t just turn on and run. OR You can easily use a fork and some arm strength.
Add the mashed up chickpeas, celery, red onion, green olives, fresh dill, ground mustard mixed in 1 TBSP water, and 1/2 lemon to start in a mixing bowl. Mix until well combined using both a spoon and fork as needed. It does take some arm strength to get it mashed together since there is very little liquid. The mixture will be somewhat crumbly, but it still conforms enough. If needed, add in a TBSP of water. Taste it. Add in more lemon if needed and mix in the salt and pepper.
Enjoy as an opened face toast, sandwich, scooped into romaine or butter lettuce leaves, or on top of a salad.
Tag me @herhealthystyle on Instagram if you make it! I’d love to see. Xx Riane
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Chickpea Tuna Salad (No Mayo)
Ingredients
- 1 box/can of chickpeas or 1 1/2 cups prepared chickpeas
- 3 small or 2 large stalks celery minced
- 1/2 medium red onion finely chopped
- 1/2 cup green olives finely chopped
- 1/4 cup loosely packed fresh dill chopped
- 1 tsp ground mustard mixed in 1 TBSP water to activate the water is also needed to add some liquid to the mixture
- 1/2-1 lemon juiced, start with 1/2 as tartness varies, taste first, and then see if you want a smidge more
- sea salt and ground pepper to taste
- 1-2 TBSP water if needed
Instructions
- Pulse the chickpeas in a food processor about 5 times. You still want chunks, so make sure to pulse and don’t just turn on and run. Add the pulsed chickpeas to a large mixing bowl. OR If you don’t have a food processor, you can easily use a fork and some arm strength.
- Add the mashed up chickpeas, celery, red onion, green olives, fresh dill, ground mustard mixed in 1 TBSP water, and 1/2 lemon to start in a mixing bowl. Mix until well combined using both a spoon and fork as needed. It does take some arm strength to get it mashed together since there is very little liquid. It will be a more crumbly mixture, but it still conforms enough. If needed, add in a TBSP of water. Taste it. Add in more lemon if needed and mix in the salt and pepper.
- Enjoy as an opened face toast, sandwich, scooped into romaine or butter lettuce leaves, or on top of a salad.
Notes
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