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from Jeff Meyerhoff

Chickpea 'Tuna' Salad

This recipe gives the tastes and textures of tuna salad. It can be made vegan by substituting the mayonnaise for a vegan alternative.

Tags:
◆ Sandwiches & Tacos ◆ Sides ◆ Salads

Prep Time
Cook Time
Total Time

Ingredients

  • 1 Chick Peas / Garbanzo Beans
  • 1 Medium Red Onion
  • 2 Celery Stalks
  • 1/4 Cup Mayonnaise
  • 1/4 Cup Lemon Juice
  • 1 tsp Paprika
  • 1/2 tsp Cumin
  • 1 tsp Dried Dill
  • 1/4 tsp Celery Salt

Directions

  1. Drain the can of chick peas. You can save the liquid (called aquafaba) if you plan on using it for other things.
  2. Saute the chickpeas in a pan over medium to low heat. Add the lemon juice, celery saly, paprika, and cumin to the chick peas.
  3. Let the chickpeas simmer until they soften and most of the lemon juice has cooked off (about 10 minutes).
  4. Slice the celery stalks lengthwise down the middle of the stalks. This will give you four half stalks. Chop the celery stalk halves as thin as you can and set them aside.
  5. Dice the red onions and set aside.
  6. In a bowl, combine the mayonnaise, diced red onions, chopped celery stalks, and dill.
  7. Mix with a fork and mash some of the chickpeas against the side of the bowl to vary the textures.
  8. Put the bowl with the salad in the refridgerator for 10-15 minutes. Best served cold.