Here’s a fresh take on a classic favorite: a healthy vegan “tuna” salad that tastes just like the real thing! If you’re missing those familiar flavors, this lightly nostalgic salad is perfect for you. With its versatile and flavorful profile, this chickpea salad promises a satisfying experience. Enjoy it straight from the bowl or as a side with crispy bread.

Servings: One to two
Preparation time: 15 minutes
Difficulty: Easy

You will need:

• 250g cooked chickpeas (or 1 can of canned chickpeas, drained and rinsed)
• 25g chopped red onion (about half a small onion)
• 50g chopped celery (about 1 medium celery stalk)
• 2,5 tbsp tahini
• 2,5 tbsp freshly squeezed lemon juice
• 1/2 tsp mustard powder
• 1 tbsp finely chopped fresh dill
• Sea salt to taste (optional)

How to make chickpea salad?

1. Place the chickpeas in a bowl and mash them with a fork, leaving some chunks for texture. Avoid using a blender or food processor, as this can turn the chickpeas into a puree, which isn’t suitable for this salad.
2. Finely chop the onion and celery, and add them to the chickpeas.
3. Season the mixture with lemon juice, tahini, a pinch of sea salt, mustard powder, and fresh dill. Mix everything together.
4. Enjoy immediately or let it chill in the refrigerator for a bit to let the flavors meld.

Note: This “tuna” salad pairs excellently with sourdough buckwheat bread. Give it a try!