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Chickpea “Tuna” Salad


This is our new take-to-work lunch. It’s great wrapped in pita, with crackers or crudité, or in a sandwich.

Makes 2 cups

2 cups chickpeas

½ cup diced celery

¼ cup diced red onion

1 teaspoon salt

2 tablespoons vegenaise

juice of one small lemon

parsley to finish

finishing salt and pepper to taste

1. In a medium-size bowl, combine chickpeas, salt, lemon juice, and vegenaise. With a potato masher, mash ingredients until the individual chickpeas have been broken down and everything is well combined (but not completely mashed together). Then add celery and onion and mix until all ingredients are well combined.

2. Finish with salt, pepper, and parsley.

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