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.
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.