Chickpea Tuna Salad

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Yield: 4-6 servings


  • 1 can (398 ml/14 oz) unsalted chickpeas, well drained (or about 1 ½ cups cooked chickpeas)
  • 2 Tbsp capers, mashed or finely chopped
  • 2 Tbsp tahini
  • 2 Tbsp dark balsamic vinegar
  • 2 Tbsp lemon juice
  • 2 Tbsp tamari or soy sauce
  • 1 Tbsp Dijon mustard
  • ½ tsp wakame or kelp granules (for more information click here)
  • ¼ cup onions, diced
  • 4 Tbsp green relish or minced pickles 
  • ½ cup celery, diced
  • ½ cup green or red bell pepper, diced
  • 1 tsp onion powder
  • 1 Tbsp dried parsley
  • Few drops of hot sauce, optional


  1. In a large bowl add well-drained chickpeas and semi mash. Can be done with a fork or potato masher. If using a food processor be careful to not over process, as you want some texture.
  2. Add and mash in to incorporate the remainder of the ingredients.
  3. Can be enjoyed right away. Spread mixture between sliced bread for sandwiches, stuff a pita pocket or serve on a bed of salad greens.
  4. Keep leftovers in a sealed container and in the fridge. Enjoy and use within 5 to 6 days.