chickpea chick’n/tuna salad

Chickpeas can make a great replacement for chicken or tuna in this easy cold salad. I can’t get enough of this as a topping for a green salad or a side or main dish for meals. Also makes a great sandwich filling.

Makes approx five 1/3cup servings


1 15oz can of salt-free chickpeas (1 3/4 cups) drained and rinsed (or use fresh soaked chickpeas like the ones from Bob’s Red Mill!

2 stalks of celery, finely chopped

2 TBSP vegan mayonaise

1 TBSP dijon mustard

1/4 chopped red onion (optional)

1 chopped dill pickle (optional)

pinch of chile powder or curry powder (optional)

salt and pepper to taste


Mash drained chickpeas with a potato masher or in a food processor until roughly chopped and no whole chickpeas remain.

Stir in remaining ingredients and enjoy!


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