Sensational Chickpea ‘No-Tuna’ Salad Creation: A Brilliant 10-Minute Protein Fix

Looking for a quick, protein-packed alternative to traditional tuna salad? This Chickpea ‘Tuna’ Salad delivers all the texture and satisfaction without any fish! Ready in just 10 minutes, this versatile plant-based recipe has become a staple in my kitchen for quick lunches, light dinners, and as nutritious side dish.

Made with simple ingredients like chickpeas, celery, and onions, this recipe transforms humble legumes into a creamy, flavorful salad that works beautifully in sandwiches, wraps, on crackers, or alongside fresh vegetables. The mashed chickpeas provide a surprisingly similar texture to flaked tuna, while delivering plant-based protein, fiber, and essential nutrients.

Whether you’re following a plant-based diet, looking to reduce your seafood consumption, or simply want to try something new, this Chickpea ‘Tuna’ Salad is sure to become a regular in your meal rotation. It’s quick, tasty, budget-friendly, meal-prep friendly, and endlessly customizable with your favorite herbs and seasonings.

Let me show you how easy it is to whip up this nutritious chickpea creation that even tuna lovers will appreciate!

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Chickpea “No-Tuna” Salad

This protein-rich Chickpea 'No-Tuna' Salad combines mashed chickpeas with crunchy celery and onions in a creamy dressing for a satisfying plant-based alternative to traditional tuna salad. Perfect for sandwiches, wraps, or as a nutritious side dish along with fresh vegetables, this versatile 10-minute recipe makes an ideal quick lunch or light dinner that's both budget-friendly and packed with fiber and essential nutrients.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Main Course, Side Dish

Cuisine American

Servings 4 servings

Equipment

• Fork or potato masher
• Mixing bowl
• Cutting board
• Knife

Ingredients

  

• 2 cups cooked or canned chickpeas
• 2 green onions (or 1 medium yellow onion)
• 2 to 3 ribs celery (based on your preference)
• ¼ cup tahini sauce or mayo ( or a mashed avocado)
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 -2 pinches cayenne pepper
• 2 cups cooked pasta
• 1 tbsp fresh cut dill (or 1/2 tsp dry)

Instructions

 

• Mash up chickpeas with a potato masher.
• Chop onions and celery and add to the chickpeas.
• Season and mix with your choice of sauce.
• Enjoy on toast, as a sandwich, a dip, a side dish, or mixed with cooked pasta.

Notes

• Serving Suggestion: Serve on toast, as a sandwich filling, or with cooked pasta as shown in the original recipe with broccoli sprouts and crudités.
• Storage: Keeps well in the refrigerator for up to 3 days in a covered container.
• Variations: Try different herbs or add a splash of lemon juice for extra brightness.

Keyword chickpeas