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Chickpea 'Tuna' Salad served in a white bowl alongside sliced red tomatoes, cucumber wedges, and fresh broccoli sprouts on a wooden surface.

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
Total Time 10 minutes
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