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  • Writer's pictureJessica's Creative Kitchen

Chickpea “Tuna” Salad

I've seen the recipes for this mock tuna salad before and honestly, I didn't buy into it. It wasn't until my friend made it for our cooking group that I got to try it and I quickly became a fan! 


It's best when chilled, so allow about an hour for it to cool properly. I ate mine in romaine lettuce boats lined with cucumbers and tomatoes. I even ate it spread on top of cucumber slices. This would also be delicious served on your favorite bread or even with crackers.


I doubled this recipe so it lasted for a few days :) 


  • 1 1/2 cups cooked chickpeas (or 1 14 oz can, drained and rinsed)

  • 1/3 cup finely chopped red onion

  • 1/2 cup finely chopped celery

  • 1/2 tsp mustard powder

  • 2 1/2 tbsp tahini

  • 2 1/2 tbsp lemon juice

  • 1 tbsp chopped fresh dill

  • Sea salt, to taste (optional)

  • Optional: 1 tbsp shredded nori (didn't have, so didn't use)


Add the chickpeas to a medium-sized bowl and mash with a fork or potato masher until almost completely smooth.


Add the red onion, celery, mustard powder, dill and nori, if using. Stir to combine. In a small bowl mix together the tahini and lemon juice.  Once blended well, add to the chickpea mixture and stir until combined. 


Can be eaten immediately, but tastes best chilled.

Smashed chickpeas, onion, celery, fresh dill and mustard powder

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