Chickpea Tuna Salad

This vegetarian Chickpea Tuna Salad is made with canned chickpeas, onion, celery, kalamata olives, parsley and parmesan cheese all tossed in a delicious dressing that gives this fake tuna a flavor that is close enough to the real deal that will satisfy you and your family.

This Chickpea Tuna Salad is made with canned chickpeas, onion, celery, kalamata olives, parsley and parmesan cheese all tossed in a delicious dressing

I love everything about this mashed chickpea salad.  Besides tasting great, it’s loaded with healthy ingredients that are rich with plant protein, fiber, vitamins and minerals.  I hope you love everything about this chickpea tuna salad as well.

This Chickpea Tuna Salad is made with canned chickpeas, onion, celery, kalamata olives, parsley and parmesan cheese all tossed in a delicious dressing

Naturally this chickpea tuna salad isn’t going to taste like the real deal, but there’s a wee bit of curry in the dressing that gives this salad a great flavor that comes close enough.  I make this salad a lot.  At least once a week! 

CHICKPEA SALAD SANDWICH RECIPE

If you’ve got a pantry full of canned chickpeas and are wondering what to make with chickpeas, this recipe will definitely put them to good use.  This recipe is likely to become a new favorite that you’ll want to make time and time again.

Ingredients

  • Canned chickpeas (garbanzo beans) 1 14-ounce can 
  • Celery
  • Red onion
  • Green onion
  • Parmesan cheese
  • Kalamata olives
  • Parsley
  • Dressing

HOW TO MAKE CHICKPEA TUNA SALAD

Dressing: Make the dressing with a combination of mayonnaise, lemon juice, dill, garlic powder and Madras curry powder. The curry flavor is barely recognizable, yet adds to making this chickpea tuna salad taste a little like tuna.  

Mash Chickpeas:  Drain and rinse canned chickpeas, then using a fork mash about 3/4 of them.  If you find this to be a chore, you can add the canned chickpeas with their liquid to a saucepan and cook over medium low heat for about 3 minutes to soften them a bit. Then drain and mash and rinse afterward.  If you want a finer textured chickpea salad, you can pulse the ingredients a few times in a food processor then scoop into a bowl and stir in dressing. 

Mix Ingredients:  Add the mashed chickpeas to a bowl and add the onion, celery, kalamata olives, parmesan cheese and parsley, then fold in the dressing.  You can lightly mash the mixture some more as you blend to reach desired consistency.

Season:  Season with additional salt and freshly ground black pepper to taste.

EASY VARIATIONS

  • Toss in chopped dill pickles instead of kalamata olives
  • Add relish (sweet pickle or dill) instead of kalamata olives
  • Sprinkle in finely chopped red pepper

This Chickpea Tuna Salad is made with canned chickpeas, onion, celery, kalamata olives, parsley and parmesan cheese all tossed in a delicious dressing

MAKE THIS CHICKPEA TUNA SALAD VEGAN

This chickpea tuna salad recipe is a versatile one.  If you want to make this chickpea tuna salad vegan, just use vegan mayonnaise and omit the parmesan cheese.  

This Chickpea Tuna Salad is made with canned chickpeas, onion, celery, kalamata olives, parsley and parmesan cheese all tossed in a delicious dressing

HOW TO SERVE THIS VEGETARIAN CHICKPEA TUNA SALAD

  • Serve with bread or toast as a chickpea salad sandwich
  • Scoop into lettuce leaves to make lettuce wraps
  • Add to a wrap or flour tortilla with lettuce and tomato and serve as a wrap
  • Serve with crackers and vegetables

This Chickpea Tuna Salad is made with canned chickpeas, onion, celery, kalamata olives, parsley and parmesan cheese all tossed in a delicious dressing

EASY CHICKPEA RECIPES

WHAT TO MAKE WITH CHICKPEAS

Here are some of my favorite recipes using chickpeas, and they’re quick and easy to make!

Yield: 2 Servings

Chickpea Tuna Salad

Prep Time 10 minutes
Total Time 10 minutes

This Chickpea Tuna Salad is made with canned chickpeas, onion, celery, kalamata olives, parsley and parmesan cheese all tossed in a delicious dressing

Ingredients

For the Dressing

  • 2 tablespoons mayonnaise
  • 1 teaspoon lemon juice
  • 1-1/4 teaspoon dried dill
  • 1/4 teaspoon madras curry
  • 1/4 teaspoon garlic powder
  • sea salt and freshly ground black pepper to taste

For the Salad

  • 1 14-ounce can chickpeas (garbanzo beans)
  • 1 large celery stalk, finely chopped
  • 1-1/2 tablespoons parmesan cheese
  • 3 tablespoons kalamata olives chopped
  • 1-1/2 tablespoons red onion
  • 2 green onions
  • 1 tablespoon fresh flat leaf  parsley

Instructions

For the Dressing

Blend the ingredients in a small bowl.

For the Salad

Drain and rinse chickpeas.

Place in medium sized bowl and mash 3/4 of the chickpeas using a fork.

Add the celery, onions, kalamata olives, parmesan cheese and parsley and toss.

Fold in the dressing so all of the ingredients are evenly coated.

You can also add the ingredients to a food processor and pulse a few times, then scoop into a bowl and fold in the dressing.

Season with salt and pepper to taste.

Serve chilled to make a sandwich or a wrap or serve with crackers and vegetable sticks.

Notes

EASY VARIATIONS

  • Toss in chopped dill pickles instead of kalamata olives
  • Add relish (sweet pickle or dill) instead of kalamata olives
  • Sprinkle in finely chopped red pepper
  • Make it vegan and omit the parmesan cheese and use vegan mayonnaise

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