Recipe: Chickpea of the Sea Salad

Post by Olivia Martino, Registered Dietitian and Co-Owner, Nourish Northwest

IMG_5337I’m always fishing (pun intended) for a good protein packed lunch idea, preferably one I can make in a big batch and eat throughout the week.  This chickpea/imitation tuna salad works perfectly.  I have been eating it all week for lunch on top of a bed of spinach and also as a snack on a cracker.  Yum! Enjoy!

Chickpea of the Sea Salad

(adapted from



1 14 oz. can chickpeas, drained

3 Tbsp Vegenaise or Mayonnaise

2 tsp Dijon mustard

2 tsp lemon juice

2 stalks celery, finely chopped

3 green onions, thinly sliced

1 Tbsp capers

1 clove garlic, minced

2 tsp fresh dill, minced

Salt and pepper to taste




In a food processor pulse chickpeas with Vegenaise or mayonnaise, mustard and lemon juice, until mixure is blended but still chunky. Alternatively, you can mash the ingredients together with a potato masher.


Transfer to a medium bowl and add remaining ingredients. Stir to combine. Serve on crackers or on a bed of mixed greens.



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