Chickpea "Tuna" Salad

Packed in a juicy ripe tomato, scooped high on a crunchy bed of lettuce, or just sandwiched between two slices of hearty grain bread, this tasty salad is perfect for lunch, dinner, or any time hunger strikes. Full of plant protein and bursting with flavor, it just may become your favorite quick fix. 

This was one of my first Vegan recipes when I first started my health journey over five years ago... and now it's a weekly staple. Sometimes we change it up too. My daughter likes honey mustard, I like adding sliced grapes, and my husband likes it with ketchup. To each his own, I guess!

This is an easy meal and the combinations are endless and delicious. So, make it your way, there's no rules. 



2 15-ounce cans organic chickpeas, drained and rinsed. 

1 small red onion, diced

3 scallions, thinly sliced

2 T. capers or olives, chopped

2 dill pickles diced

1/4 cup fresh dill, chopped or 1 tablespoon dried dill

1/4 cup walnuts, diced 

Place chickpeas in large bowl of a food processor and pulse until small flaky pieces or mash by hand with a potato masher, transfer to a large mixing bowl, add remaining ingredients and mix well.


3 T. Earth Balance Mindful Mayo with olive oil

1 T. Dijon mustard or spicy brown mustard 

1 T. apple cider vinegar, optional

Whisk all ingredients in small bowl until smooth, pour over chickpea mixture, and stir well.  Add sea salt and pepper to taste. Double dressing for a creamier salad.

Serve on your favorite bread, on top of a bed of lettuce, or scooped into a fresh ripe tomato.  Serve immediately or refrigerate up to 5 days.