Sustainable Chef & Food Journalist

Chickpea “Tuna” Salad

DifficultyBeginner
Prep Time15 mins
Cook Time1 min
Yields1 Serving
DifficultyBeginner

This recipe is the perfect plant-based stand-in anytime you're craving tuna (my mom's homemade tuna sandwiches are my favourite!).

It combines pulsed (or mashed) chickpeas along with capers and caper brine to give this plant-based recipe that distinct tuna salad flavour that I crave so much. It also uses fresh dill, red onion and hot mustard to add extra freshness, crunch and a subtle touch of heat. I recommend letting this recipe set up in the fridge overnight so all of the flavours can come together will pay off because I can promise you that the end result is just as good, if not better, if not better than a traditional tuna salad.

With this recipe, I like to scoop it up with crackers for a snack or throw it on top of a fresh pumpernickel bagel that I then top with raw, shredded beets ( it’s so good and fresh – trust me on this one!) or, I top with my favourite plant-based cheese before broiling on high for a minute or two for a “tuna” melt.

Ingredients

 400 ml chickpeas/garbanzo beansdrained and rinsed
 2 tbsp capers
 1 tbsp caper brine
 3 tbsp vegan mayonnaise(I recommend Hellmann's)
 1 tbsp fresh lemon juice
 1 tbsp prepared mustardsmooth dijon, or smooth hot mustard
  cup fresh dill, choppedor 2 tablespoons of dried dill
  cup red onion, choppedor 2 shallots, chopped
 1 pinch salt
 1 pinch black pepperor chilli flakes

Note:

This recipe is easily doubled or tripled and keeps really well in the fridge throughout the workweek. And if you can only get your hands on a larger (540 ml) can of chickpeas, just increase the ingredients below by 1/3.

Instructions

Food Processor Method
1

In a food processor, pulse chickpeas, capers and caper brine until chickpeas are broken down into small pieces (be careful not to over pulse - we don't want to make hummus!

2

Add mayonnaise, lemon juice, mustard, dill, red onion and a generous pinch of salt and freshly ground black pepper.

3

Pulse until all ingredients are well combined.

4

Check the seasoning level and add more salt and pepper if needed.

5

Store in an airtight container and let rest in the fridge overnight before using.

Mashing Method
6

If you don't have a food processor, you can add your chickpeas, capers and brine to a large shallow bowl. Switching between a potato masher and a fork, mash chickpeas into smaller pieces, using a fork to specifically mash down any stubborn beans. The mixture should be somewhat chunky, but with no big pieces of chickpea remaining.

7

To mashed chickpea mixture, add mayonnaise, lemon juice, mustard, dill, onion and a generous pinch of salt and freshly ground black pepper.

8

Stir and mash together with a fork until the mixture is well blended.

9

Check the seasoning level and add more salt and pepper if needed.

10

Store in an airtight container and let rest in the fridge overnight before using.

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