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Chickpea “Tuna” Salad

Chickpeas are rich in vitamins, fiber (great for digestion!) and are also high in protein, which make them a wonderful substitute for vegan and vegetarian recipes. This dish is delicious, savory, and comforting, and a great way to use up the can of chickpeas collecting dust in your pantry. Although raw red onion is not for everyone, it adds a kick to this recipe and provides a boost of antioxidants and contains antibacterial properties.

  • Author: Annie Tsang
  • Yield: 4 servings 1x


  • 1 can chickpeas
  • 2 stalks of celery, finely diced
  • Half a red onion, finely diced
  • 1 clove of garlic, finely diced
  • Half an English cucumber, finely diced
  • 1 tbsp Dijon mustard
  • 1 tbsp capers
  • ¼ cup mayonnaise (sub for vegan mayo if vegan)
  • 2 tbsp dill
  • Salt and pepper to taste


  1. Drain and rinse the can of chickpeas in a colander. In a large bowl, mash the chickpeas until desired consistency/texture is reached
  2. Add in the celery, red onion, garlic, and cucumber. Mix until combined.
  3. Add in the mustard, capers, mayonnaise, dill, salt and pepper, and combine until well incorporated. 
  4. Enjoy it in salads, sandwiches, on crackers, or on its own for a delicious and savory snack!


  • Serving Size: 1 serving
  • Calories: 212
  • Sugar: 4.1g
  • Sodium: 574.4mg
  • Fat: 12.6g
  • Saturated Fat: 1.8g
  • Unsaturated Fat: 9.8g
  • Trans Fat: 0g
  • Carbohydrates: 20.2g
  • Fiber: 5.7g
  • Protein: 6.4g
  • Cholesterol: 5.8mg

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