Vegan No-Tuna Chickpea Salad

Making this “No-Tuna Chickpea Salad” is another fun way to incorporate chickpeas, which are one of the most nutritious plant-based foods – into your daily diet. The taste is slightly similar to tuna salad.

Chickpeas are often used in our kitchen. We love hummus, falafel, chickpea curry, and I even make a fermented “cheese” spread out of them. This salad is so easy to make and can be used as a dip, as a bread spread or, as shown in my picture, on top of a potato. I hope you will enjoy it as much as we all do.

No-Tuna Chickpea Salad

Jasmina

Another fun way to incorporate chickpeas – one of the most nutritious plant-based foods – into your daily diet. The taste is slightly similar to tuna salad.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Soaking time 12 hours hrs

Course Breakfast, Salad, Snack

Servings 4 people

Equipment

• Pressure Cooker optional
• Food Processor optional

Ingredients

  

• 400 g cooked chickpeas without salt
• 5 tablespoons cooking water from chickpeas
• 1 tablespoon tahini
• 2 teaspoons mustard
• 1 teaspoon salt if the cooked chickpeas are already salty, then use less
• a pinch of pepper to taste
• ½ teaspoon dill
• ¼ red onion
• 4 pickles

optional:

• ½ teaspoon capers
• ½ sheet of nori finely torn or ground in a coffee grinder

Instructions

 

• Soak the chickpeas overnight, drain them in the morning, rinse them, and cook until tender. In a Pressure Cooker it will take 25 minutes, in a regular pot at least an hour. Approximately 200-250g of dried chickpeas will yield 400g of cooked chickpeas.
• Mash the chickpeas with a fork, and add salt, pepper, cooking water, mustard, and tahini.
• Add finely chopped onion, pickles, and dill. If you have a food processor, you may just add all ingredients and pulse until you get the desired consistency.
• Optionally, add chopped capers and ground nori.

Tips and Info

Serve over whole-grain bread, steamed potatoes, or use it as a dip.

Keyword chickpeas, dip