Delicious Chickpea “Tuna” Salad

Name: Delicious Chickpea "Tuna" Salad
Prep time: 10 min
Ingredients: 2 cans low-sodium (preferably organic, chickpeas, rinsed and drained); 2 celery stalks (chopped); 1 small red onion (diced); 2 teaspoons Santorini or other capers; 3 tablespoons snipped fresh dill; 1 carrot (trimmed, peeled and grated); 1/2 cup chopped fresh parsley; 1/2 cup chopped walnuts; 1/4 cup full fat Greek yogurt 2 teaspoons Dijon mustard; Juice of 1/2 lemon; A few drops hot sauce (optional); Sea salt and cracked pepper to taste

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Savor the flavors of this easy and nutritious Chickpea "Tuna" Salad, perfect for a quick lunch or a light dinner. With just 10 minutes of prep time, and all the ingredients in a typical tuna salad, this protein-packed dish combines the goodness of chickpeas with fresh vegetables and a creamy, healthy dressing, making it an ideal choice for anyone looking to enjoy a plant-based meal without sacrificing taste. Serve it between slices of bread, on a bed of greens, or as straight from the bowl for a refreshing and satisfying meal!

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Delicious Chickpea “Tuna” Salad

By Diane Kochilas

Prep Time 10

Servings

Beans & Pulses, Mediterranean, Mediterranean Diet, Recipes, Salads, Vegetarian

Prep Time 10

Servings

Beans & Pulses, Mediterranean, Mediterranean Diet, Recipes, Salads, Vegetarian

Ingredients

2 cans low-sodium preferably organic, chickpeas, rinsed and drained
2 celery stalks chopped
1 small red onion diced
2 teaspoons Santorini or other capers
3 tablespoons snipped fresh dill
1 carrot trimmed, peeled and grated
1/2 cup chopped fresh parsley
1/2 cup chopped walnuts
1/4 cup full fat Greek yogurt 2 teaspoons Dijon mustard
Juice of 1/2 lemon
A few drops hot sauce optional
Sea salt and cracked pepper to taste

Instructions

Place the drained, rinsed chickpeas in a mixing bowl and mash by hand with a potato masher until mealy. The texture should be a combination of broken chickpeas, mashed chickpeas and even some whole ones left in the mix. You can also do this in the food processor, pulsing on and off, but be careful not to process them so much that you end up with a paste.
Add all other ingredients to the bowl and stir well to combine. Adjust seasoning as desired with salt, pepper and hot sauce (optional).
Chill for a half hour before serving.
Enjoy the way you would a typical tuna salad, between the bread, open-faced, or in a bowl.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Delicious Chickpea “Tuna” Salad