Chickpea "Tuna Salad"
- 1 can chickpeas, drained and rinsed
- 1 dill pickle, finely chopped
- ¼ red onion, finely chopped
- ¼ cup chopped fresh parsley
- 2 tablespoons plain yogurt
- 1 tablespoon olive oil
- 1 tablespoon dijon mustard
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- Place the chickpeas in a mixing bowl and mash with a fork to break them up.
- Add the remaining ingredients and mix thoroughly to combine.
- Serve on top of a slice of toast or a bed of greens.
Vegan or dairy-free? Substitute an extra tablespoon each of olive oil and lemon juice for the yogurt. The salad's flavors will mellow and blend over time as it sits, and it can be made ahead and refrigerated for up to one week. You could also try it with canned white beans instead of chickpeas for a creamier texture.
What others are saying
Jazzy Brewer says:
Bought some pita crackers just for this recipe. Really good. Doesn’t have the fish taste like tuna salad, but still really tasty and great texture.
Kaylee Adams says:
Used canned white beans instead of chickpeas, and it was a nice imitation of traditional chicken or tuna salad. I loved the creamy texture for sure. I served it with avocado boats.
Anthony Cohen says:
This chickpea tuna salad was really good. I loved tuna salad as a kid, but don't liked the idea of eating canned fish anymore. I mashed the chickpeas up really well using a food processor. I probably over-mixed it, but that's ok. The yogurt gave it a different taste, but it was delicious overall.
Jessica Scott says:
This vegetarian "tuna" salad was so yummy! I love taking it for lunch. I wasn't sure how I would like the yogurt in place of the mayo, but it turned out great. Whether you're a vegetarian or not, you should try this recipe!
Aja A says:
I love me a canned tuna, but I was surprised how closely this resembled tuna salad. You won't get the fish flavor, but it definitely will make someone who is vegetarian satisfied. Along with the yogurt, I added a little bit of chipotle mayo for heat. This was pretty tasty and went very well with the leftover pumpernickel bread I had on hand.