Chickpea "Tuna" Salad

November 2021

This chickpea "tuna" salad is my favorite lunch recipe! It is versatile, easy to make, and packed with nutrients. Chickpeas are a great protein source because of the low price and high nutrient amount. You can replace the chickpeas for other legumes but they give the best tuna texture without the tuna. I also mix up the vegetables depending on what I have on hand so play around with the recipe. My go-to lunch is a big scoop of this salad on a piece of toasted whole grain bread and some slices of tomato on top. This salad works well in mix of leafy greens like romaine lettuce or simply on its own. Let me know your thoughts on this recipe and how you enjoy eating it!

Ingredients

• 16 oz can of chickpeas, drained and rinsed

• 1/4 cup celery stalks, finely chopped

• 1/4 cup red bell pepper, finely chopped

• 1/4 cup shredded carrots

• 1/4 cup red cabbage, shredded

• 1/4 cup sweet corn, if canned drain and rinse

• 1/4 cup dill pickles, finely chopped

• 1/4 cup dill pickle brine

• 1/3 cup tahini

• 2 tbsp spring onion

• 1 tbsp dijon mustard

• 1 tsp of cumin, white pepper, and turmeric

• salt to taste

Instructions

1. Chop all vegetables and set aside.

2. Drain and rinse can of chickpeas.

3. Place chickpeas in a bowl and use a fork or potato masher to mash chickpeas.

4. Add chopped vegetables to bowl. Mix with a fork.

5. Add remaining ingredients to chickpea and vegetable mixture. Mix.

6. Season mixture to taste.

7. Enjoy immediately or let chill overnight to develop flavors.

Notes

• If necessary, use lemon or lime juice to replace pickle brine.

• Store in refrigerator in an airtight container for up to 1 week.