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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.
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!
Add mayonnaise, lemon juice, mustard, dill, red onion and a generous pinch of salt and freshly ground black pepper.
Pulse until all ingredients are well combined.
Check the seasoning level and add more salt and pepper if needed.
Store in an airtight container and let rest in the fridge overnight before using.
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.
To mashed chickpea mixture, add mayonnaise, lemon juice, mustard, dill, onion and a generous pinch of salt and freshly ground black pepper.
Stir and mash together with a fork until the mixture is well blended.
Check the seasoning level and add more salt and pepper if needed.
Store in an airtight container and let rest in the fridge overnight before using.
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