Weeknight Cooking

Chickpea "Tuna" Salad

October  4, 2022
11 Ratings
Photo by James Ransom
  • Prep time 15 minutes
  • Cook time 10 minutes
  • Serves 4
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

What You'll Need
  • 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)
  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.

See what other Food52ers are saying.

  • Alek Meyer
    Alek Meyer
  • Cheryl
  • Heather Reid
    Heather Reid
  • Marsha Gainey
    Marsha Gainey
  • Rebecca Firkser
    Rebecca Firkser

22 Reviews

candace April 29, 2022
This is the Alexandra Cooks recipe, though she adds pickles and no nori. The unusual dressing is exactly the same. She of course serves it on home-made bread. In any case, it is delicious.
Rockstargirl February 16, 2021
This is one of my staples and I am a HUGE sandwich-eater, so this gives so much variety. I more or less follow the recipe closely, and it is wonderful.
Alek M. May 8, 2020
I really enjoyed this! I substituted a spoonful of crushed Calabria chiles for the jalapeno, which worked really nicely.
Cheryl April 14, 2020
On Jewish seeded rye bread, it was comfort food and delicious. I'm glad I made a double batch. Next time, I would put all ingredients, including chickpeas, in the food processor--except the celery and onion, as I liked those minced in can crunchy. I think putting all in together would help it to blend better and allow some chickpea chunks to remain. I omitted the scallion and jalapeno, since that's not what mom would put in! It needed more acid for me, so I squeezed some lemon. Could also use dill pickle juice if no lemon. Calling for nori was brilliant. Will definitely make this again!
Cheryl June 30, 2021
I've found the extra acid I need as an addition: about a tablespoon of apple cider vinegar I just love this recipe!
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!
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
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!
I used vegan mayo, added a chopped dill pickle, lemon juice. and topped w/ smoked hot paprika.
This was so very tasty and got rave reviews from my husband as well as my omni SIL.
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
Sarah J. February 28, 2016
thank YOU for trying it!