Vegan Chickpea "Tuna" Salad
Serves: 2-3
  • 1 ½ cups cooked chickpeas or 1 15-ounce can, drained and rinsed
  • ¼ of a lemon
  • 1 stalk celery, diced, about ½ cup
  • 1 small shallot, diced, about 2 Tablespoons
  • 2-3 Tablespoons mayonnaise (I like soy-free Vegenaise) or half Greek yogurt* and half mayo
  • 1 teaspoon Dijon mustard (optional, but I like it)
  • ⅜ teaspoon Herbamare (my secret ingredient in tuna salad) or sea salt
  • Freshly ground black pepper to taste
  1. Place 1 cup of the chickpeas in a large bowl and mash with a potato masher or fork until chunky puree. Squeeze the lemon on top.
  2. Add the un-mashed (about ½ cup) chickpeas, celery and shallots to the mashed chickpeas. You can also mash all the chickpeas if you like.
  3. In a small bowl, combine yogurt/mayonnaise, mustard, herbamare and pepper.
  4. Pour on top of the chickpeas and salad ingredients and combine to coat well with dressing. Adjust seasonings to taste.
  5. Store leftover in the refrigerator for up to 3 days.
other additions can include diced apple, diced sweet bell pepper, sliced manzanilla olives (the ones stuffed with pimentos), chopped nuts, chopped water chestnuts, fresh dill

*Kite Hill makes a vegan almond milk Greek yogurt
Recipe by Pamela Salzman at