This chickpea “tuna” salad sandwich is one to keep in your back pocket for a quick and easy lunch. Packed with protein and fiber, chickpeas make for a healthy meal, that is also super budget-friendly. If you’re not a huge fan of mayo, you can use other simple ingredients like tahini and/or plain greek yogurt to make a creamy dressing that binds the chickpeas together just like your tuna salad. Chopped onion also gives it that classic tuna salad taste and adds some crunch. Add celery if you want, too. Buying a whole bag of celery kind of annoys me, but you could chop up the leftovers to keep for dipping in hummus or peanut butter as a snack throughout the week. You can really go crazy with the add-ins here: spices, lemon, capers, cilantro, scallions, chili flakes, or whatever else you like– the more the merrier here.
This is another quick, no-cook “recipe” that is perfect for preparing at the beginning of the week for lunches on the go. Just toast up some bread, add some greens, and you have the perfect sandwich to bring to work or quickly prepare when you’re in a rush.
Ingredients
- chickpeas (1 can=~2 servings)
- chopped onion
- celery (optional)
- a combination of all or one: mayo, tahini, plain greek yogurt (~4 tablespoons)
- mustard (~1 tablespoon)
- squeeze of lemon
- salt and pepper
- add-ins: cilantro/herbs, chili flakes, za’atar
- lettuce
Do it
- Wash and drain the chickpeas. Place in a large mixing bowl.
- Finely chop onion and add to chickpeas.
- Add tahini/mayo/yogurt and mustard, add black pepper, salt, and other add-ins.
- Mash the chickpeas with a fork until it reaches a texture you like. Adjust the flavors to your taste.
- Toast bread and assemble with lettuce.