Chickpea ‘Tuna’ Salad
Chickpea ‘Tuna’ Salad
A neighbor gifted me a giant stalk of dill, complete with root ball and clump of dirt. I wasn’t sure what to do with it as I’ve only used dill whilst making garlic pickles.
It has been gloriously hot here and the obvious ideas – pickles, white fish, potato salad – all involved turning on a hot stove.
Then this afternoon, after cooking Satya her pound of meat, I got this idea.
It’s so easy – the only things you might need to get are the dill and capers. Capers are really important in this, IMHO.
*I had 1.5 cans of chickpeas (Aldi) so that’s what I used. Next time I’ll do 2 full cans and up everything else a tad.
I love this recipe so much it’s going into rotation. Unlike one of my other bean-based spreads – White Bean Hummus – this doesn’t require a food processor, so even easier clean up!
Chickpea ‘Tuna’ Salad (Serves 3-4)
1.5 C chickpeas, drained & mashed, but still chunky
1 C celery, diced
1 C red onion, diced
3 TBSP Mayo or vegenaise (for vegans)
2 heaping TBSP capers, macerated
1 TBSP fresh chopped dill
1 tsp Dijon mustard
1/2 tsp smoked salt if you want to be fancy, or regular salt
This might be my favorite ‘easy to assemble from your pantry’ summer meal. Even less work than my Lentil ‘Meat’ Tacos, which are super awesome, but require cooking.
Put it on toasted sourdough and throw some sprouts on there. Or more dill!
Enjoy,
Satya & Catherine
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A neighbor gifted me a giant stalk of dill, complete with root ball and clump of dirt. I wasn’t sure what to do with it as I’ve only used dill whilst making 




