“Better than Tuna” Chickpea Salad

My new favorite recipe! It’s a great addition to the lunchtime repertoire. I love the crunch of the carrot and celery and the tanginess of the mustard and pickle.
better than tuna chickpea salad


  • 1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed
  • 1/2 cup celery, finely diced
  • 1/2 cup carrots, finely diced
  • 1/4 – 1/3 cup scallions, thinly sliced
  • 1/2 cup dill pickle, finely diced
  • 1/4 cup or so tahini (any  mayo works too)
  • 1 – 2 tablespoons mustard (stoneground or Dijon)
  • sea salt & cracked pepper, to taste
  • dash of garlic powder
  • juice of 1 lemon


Drain and rinse chickpeas. Place in medium-size bowl and roughly mash with a fork or potato masher. Add the remaining ingredients and combine. Thicken the consistency by adding more tahini or mayo. To thin the dressing, just add water or juice from the kosher dill pickle jar!

Serve as a salad or in a sandwich. Store leftovers in an air-tight container in the fridge for up to a week.

Download a PDF of this recipe.

Recipe adapted from Simple Veganista.


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