Vegetarian tuna salad -- what's that all about? Well, there's no actual tuna in this recipe, but we've got a reminiscent tuna-flavored salad using chickpeas in place of the tuna!
Course Dinner, lunch, Main Course, Salad, Sandwich
CHICKPEAS PREP: Drain and rinse a can of chickpeas. Thoroughly dry; I do this by adding them to a salad spinner -- quick and easy!
CHOPVEGGIES: Coarsely chop celery (2-inch pieces), rip off parsley from the bunch, coarsely chop red onion. Now measure all these ingredients to get correct quantities as listed in the recipe card and add everything to the food processor along with the drained bread and butter pickles (Note 1). Pulse to chop until finely chopped, about 20-30 seconds. Use a spoon to scrape down edges if needed and pulse again.
ADD CHICKPEAS: Add dried-off chickpeas. Pulse to coarsely chop, 10-20 seconds. Again use a spoon to scrape down edges as needed. Add in remaining ingredients, seasoning to taste with salt and pepper (I add 1/2 teaspoon salt and 1/4 teaspoon pepper.) Pulse until just combined. Taste and adjust any seasonings to personal preference.
SERVE: Serve on toasted bread with your favorite sandwich toppings (we like lettuce & tomatoes) or in butter lettuce leaves. Or on crackers or with veggie sticks -- whatever you'd like!
STORAGE: Store in an airtight container in the fridge for up to 5 days. Give it a quick stir before serving up leftovers.
Notes
Note 1: This is a very tangy tuna salad which is how we love it. If you'd like less tang, reduce or leave out the pickles and dijon mustard.Note 2: Calories do not include the bread or other toppings as those will vary.