Saturday, February 27, 2010

Chickpea Salad

Tastes just like tuna salad but BETTER.  The secret is pulsing the chickpeas in the food processor to give them that chunky tuna texture. This is based on Colleen's (below) recipe for "Better than Tuna Salad."  You can watch Colleen prepare it here.

Here's my take on it, which is pretty much the exact same except I used more mustard, seeds instead of nuts, and fresh lemon juice.

Chickpea Salad:
2 cans chickpeas, rinsed and drained
1/2 c veganaise
1-2 Tbsp dijon mustard
1 red bell pepper
2 carrots, peeled and diced
2 celery stalks, peeled and diced
2 Tbsp fresh parsley
1/2 c pan-toasted nuts (I used pumpkin seeds.)
squeeze of fresh lemon juice
S&P to taste

Pulse the chickpeas in the food processor (or mash them with a fork) just enough to get them chunky and flaky (like canned tuna), then transfer to a bowl.  Add chopped veggies.  Stir in mayo/mustard combo and lemon juice.  Season with S&P.  Stir in parsley and nuts last.  Serve over greens or in a sandwich.


  1. Helen, I enjoy your blog so much! That chickpea salad looks delicious--I will have to try to make it.

  2. This was delicious :) Would make a great summer salad

  3. Heather, that is so sweet of you to say and I'm so glad you like it! You should try the salad. I added the recipe to the post in case you decide to try it.