I used to LOVE a good scoop of tuna salad over my salad, or on a bagel, or in a wrap. Now that I eat predominantly plant based I stay away from tuna. This chunky chick pea salad does a great job of replacing my tuna salad. I think it does an even better job in fact! It’s more flavourful, doesn’t smell fishy, and is full of lots of greats vitamins, minerals, and fibre (tuna doesn’t have any fibre!).
Like many of the recipes I share, it’s simple enough to make for a weekday lunch, and elegant enough for entertaining. Try scooping some chunky chick pea salad into a romain leaf or endive leaf for a pretty presentation.
Or do as I do, and load a scoop over your leafy greens for the perfect “salad as your main dish” meal.
2 cups cooked chickpeas or one 15-ounce can, rinsed
1/2 cup celery, diced
1/2 cup carrots, diced
1/4 – 1/3 cup scallions, or red onions, or sweet vidalia onions, chopped
1/4 cup hummus or tahini – I like to do mostly hummus with a small amount of tahini
1-2 tablespoons mustard or Dijon
Dash garlic powder
1/2 teaspoon ground cumin
Salt and pepper to taste
Juice of 1 lemon optional
1 small handful of pumpkin seeds (optional)
Paprika or smoked paprika as a garnish
- Place the chickpeas in a medium bowl and mash roughly with a fork or potato masher.
- Add the remaining ingredients and mix. If you like a creamier consistency, add more hummus.
- Taste for seasoning.
- Sprinkle with paprika and serve over a bed of leafy greens.
This recipe is adapted from “The Plant-Based Solution” by Dr. Joel Kahn