Mock Tuna (chickpea) Salad
Serves 4
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Prep Time
10 min
Prep Time
10 min
  1. 1~20 ounce can Chickpeas/Garbanzo Beans or 2 cups soaked and cooked dried beans
  2. Vinaigrette salad dressing* (preferably homemade) see my Tangy Vinaigrette Dressing below
  3. 2 TBS dill pickles chopped
  4. 2 stalks organic celery chopped
  5. 4 green onions chopped (white parts only)
  6. 1/2 medium apple or pear chopped ( keep the skin on-vitamins)
  7. salt and pepper to taste
  8. lettuce/greens of choice
  1. Drain chickpeas and rinse well if canned, skip this step if you soaked and cooked dried beans
  2. Place chickpeas in your blender and pulse on and off for 5 seconds to breakdown the chickpeas, but not to turn them into mush. I keep some whole
  3. Transfer to a bowl and add the pickles, onion, apple. Combine ingredients well
  4. Add the vinaigrette to taste as well as the salt and pepper
  5. Refrigerate for at least 30 minutes. Like tuna salad the flavors will blend better with time.
  1. Tangy Vinaigrette Dressing
  2. 1/2 cup Extra Virgin Olive Oil
  3. 6 TBS Organic Apple Cider Vinegar
  4. 4 TBS Ume Vinegar (Asian food section at your health food store)
  5. 3-6 baked Garlic Cloves, 2-3 if using raw
  6. salt and pepper to taste
  7. Blend all ingredients in blender, store in a jar or airtight container in your pantry
Kim Kane - Health Coach