Chickpea "Tuna" Salad

February 21, 2016


Author Notes: If you're looking for tuna salad, turn back now.

But if you're looking for more proof of the versatility of chickpeas—if you're looking for a lunch (or dinner, or breakfast?) somewhere between hummus and chickpea salad, somewhere between a spread and a dip, that's adept enough to hold your brine or spice or sesame oil—here it is. And you can call it whatever you like.


This recipe is adapted from The Kitchn, The Minimalist Baker, and Oh She Glows.
Sarah Jampel

Serves: 4
Prep time: 15 min
Cook time: 10 min

Ingredients

  • 1 15-ounce can chickpeas, drained and rinsed
  • 2 tablespoons tahini
  • 2 tablespoons Greek yogurt, mayonnaise, or vegan mayonnaise, depending on how creamy you'd like it
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon maple syrup
  • 2 scallions, roughly chopped
  • 1 jalapeño, roughly chopped (optional)
  • 2 ribs celery (include any leaves), roughly chopped
  • 1/4 cup roughly chopped red onion
  • 1 teaspoon capers, with liquid
  • 1 handful crumbled nori, plus more for sprinkling (optional)
  • 1 Salt and pepper, to taste
  • 1 pinch smoked paprika (optional)
In This Recipe

Directions

  1. In the bowl of a food processor, pulse chickpeas until roughly chopped but not obliterated.
  2. Add the rest of the ingredients and pulse to combine.
  3. Serve on rye bread on top of a leaf of lettuce. Top with sliced avocado and sprouts.

More Great Recipes:
Salad|Sandwich|American|Chickpea|Bean|Tuna|Vegetable|Weeknight Cooking|Vegetarian|Vegan|Side|Lunch

Reviews (17) Questions (0)

17 Reviews

Emily July 19, 2018
Super delicious! Don’t miss the tuna a bit!
 
Abby June 20, 2018
Really great. Tried it on a hot hot night in Seattle. Perfect with a slice of melon on the side.
 
Woodrow M. June 17, 2018
Have not tried this yet but have saved it to my Vegan collection. I appreciate all the alternatives suggested in the comments.
 
Laura May 24, 2017
I've made this three times now and it's delicious. Made vegan mayo with the chickpea brine, added a carrot, double the nori and have made it both with and without the maple syrup. We make open face sandwiches with lettuce in toast and top with avocado and pickle (my husband also tops with a fried egg). Quick and easy lunch or dinner with leftovers to look forward to! Thank you!
 
Author Comment
Sarah J. May 24, 2017
So glad you liked it!
 
Merrick E. May 2, 2018
ew are you a lesbian?
 
juwu_eats June 14, 2018
@Merrick Edwards what the heck?
 
Woodrow M. June 17, 2018
@Merrick Edwards<br />Ew! Are you a bigot?
 
Nora November 12, 2018
Obviously you have issues.
 
Heather R. May 23, 2017
This was awesome! Honestly seemed like a crazy list of ingredients but truly delicious. Thanks for the lunch makeover!
 
joan January 22, 2017
This is spectacular! <br />I used vegan mayo, added a chopped dill pickle, lemon juice. and topped w/ smoked hot paprika. <br />This was so very tasty and got rave reviews from my husband as well as my omni SIL.<br />I served on lightly toasted sourdough. This is going to be a regular in our house. So very tasty.
 
The C. January 5, 2017
This was great! Served it on Wasa bread with a spritz of lemon. Nice alternative to the usual lunch.
 
Marsha G. August 17, 2016
This was edible and fit the bill as the basis of a couple of desperation dinners with soup or salad. As El Serracho suggested, I, too, added a splash of lemon juice as well as a few drops of hot sauce. I also used sour cream instead of the yogurt or mayo. http://www.what-marsha-eats.tumblr.com
 
El S. April 19, 2016
this is pretty good food. second time making it, i added a little sriracha and some lemon juice.
 
tammany February 28, 2016
this looks like it would hold well in fridge to be a great NOT SAD LUNCH!
 
Rebecca F. February 25, 2016
made this last night and it was PERFECT. thank you thank you t h a n k y o u
 
Author Comment
Sarah J. February 28, 2016
thank YOU for trying it!