Chickpea ‘Tuna’ Salad

4.99 from 313 votes

Delicious chickpea 'tuna' salad recipe with healthy ingredients like Greek yogurt, fresh vegetables and herbs, and chickpeas. It's a quick lunch and a delicious change from a traditional fish or chicken salad.

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This Chickpea ‘Tuna’ Salad is a great alternative to the traditional, where the tuna is replaced with mashed chickpeas for a vegetarian recipe that is rich in protein, full of fiber, and easy to make. Just 10 minutes for a quick, easy lunch full of crunchy fresh vegetables that are so great when you’re looking for a healthy option or change. Serve just like tuna or chicken salad on bib lettuce, sliced bread, or in a wrap.

Prepared chickpea "tuna" salad in serving bowl with spoon dipped in, garnished with fresh dill and a few slices of bread nearby.
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If you loved my turkey salad or chicken salad recipes, this change-up using chickpeas is a surprising replacement with its heartiness and big flavor. The chickpeas have amazing texture and flavor, and the Greek yogurt adds a creamy consistency and delicious tang. It is made even more creamy with a few tablespoons of aquafaba, the liquid from the chickpeas. Combine these with crunchy onions, crisp celery, and refreshing dill, you’ll find this is equivalent to my other cold salad recipes in texture and taste.

Why you’ll love this Vegetarian Tuna Salad

  • It’s a delicious alternative. This chickpea salad has all the same tasty ingredients as my tuna salad. We love a good tuna salad recipe, and this chickpea version holds up to the creamy dressing and sharp, crunchy onions and crisp celery for a delicious bite.
  • Healthy, good-for-you ingredients. It’s high in protein and fiber to keep you full and energized throughout the day.
  • Really great texture that mimics tuna. When you mash the chickpeas into a chunky consistency and mix them with similar ingredients, it resembles tuna salad’s texture.
  • So good for lunch. There are so many possibilities to serve this creamy vegetarian chickpea salad. Serve it on artisan bread, leafy lettuce, in a wrap, on top of a salad, or with chips or pita for dipping. Plus, it only takes 10 minutes to make!

Ingredients to make Chickpea ‘Tuna’ Salad

  • Chickpeas: I like to use low-sodium canned chickpeas so we can incorporate some of the liquid (aquafaba) into the salad and not add much more salt to the recipe. If you have the time, cook the chickpeas from dry, and reserve some soaking liquid before draining.
  • Yogurt: I use Greek yogurt instead of mayo for a more nourishing alternative with a fantastic tangy flavor. It’s super creamy and packs some really great health benefits with probiotics and protein.
  • Onions & celery: The best part of cold salads is the crunchiness from the vegetables against the creamy base and soft chickpea mash. Shallots are my favorite with a neutral onion taste, but any onion will work depending on what you may have on hand.
  • Tahini: This sesame seed butter combined with the yogurt act as an emulsifier and substitute for mayo. It has a deep earthy flavor that enhances the dressing and is so flavorful when combined with lemon and mustard. Plus I always love adding a little Mediterranean twist to my recipes when possible!
  • Flavoring: The zest and juice of lemon, Dijon mustard, salt, pepper, and fresh dill enrich the flavor of this chickpea salad. You can swap the citrus for lime, use any herb you like, and even switch up the mustards for a slightly different flavor.
  • For serving: You can serve this on pita bread, flatbread, or dinner rolls, or keep it light and serve it in a lettuce wrap or over a fresh spring mix as a salad.
Ingredients for recipe: tahini, Greek yogurt, 2 celery stalks, chickpeas, whole shallot, whole lemon, reserved chickpea liquid, Dijon mustard, fresh dill, salt and pepper.

How to make Vegetarian ‘Tuna’ Salad with Chickpeas

  1. Place the rinsed chickpeas in a bowl with the reserved liquid.
  2. After mashing them with a potato masher, add the diced celery and diced shallots, folding them together to combine.
  3. Pour in the dressing made of tahini, lemon, yogurt, mustard, and seasonings.
  4. Add the dill and mix everything together until combined.
4 image collage making recipe in bowl: 1- chickpeas in bowl, 2- mashed chickpeas with celery and shallots added on top, 3- dressing being poured on top, 4- everything mixed together.

Tips for making Vegetarian Chickpea ‘Tuna’ Salad

  1. Don’t skip the aquafaba! Aquafaba, or the liquid in a can of chickpeas, has many uses, but I like to use it in this recipe to give the chickpeas a creamy consistency and make them easier to mash. You can also add a little to your blender when making hummus for a super smooth end result.
  2. Blend in a food processor if you prefer. I think the fork works really well here, especially if you use the aquafaba, but it does require some elbow grease. If you do use a food processor, don’t over process the chickpeas. You want them to have a mashed but chunky consistency and not turn into hummus.
  3. Let it rest and chill first. You can absolutely dive right in, but if you allow the chickpea salad to chill out in the fridge for a few hours, the flavors will develop over time.
  4. Double the recipe. This is such a delicious and hearty recipe that you’ll love having leftovers to enjoy as another meal or for snacking on. Eat one day on bread for lunch and have it again over a bed of lettuce with extra vegetables the next. And as mentioned above, the flavor just gets better as it sits.
  • Make it vegan. This is an easy swap to make this chickpea tuna salad vegan. Instead of Greek yogurt, use a non-dairy kind, such as almond yogurt, or you could use tahini or oil even.
  • Add capers or pickles. Because we’re trying to emulate that fishy salty taste of tuna, capers or even pickles work so well in this recipe.
  • Add more vegetables. Choose crunchy additions, such as chopped red peppers, broccoli, or shredded carrots.
  • Mash avocado into the mix. When mashing the chickpeas, include avocado for a healthy addition.
  • Substitute the mustard. Instead of Dijon mustard, swap it out for spicy mustard or skip it altogether and use a dill relish for a sour bite to this chickpea salad.
  • Spice it up. Add a spicy seasoning like red pepper flakes or cayenne to kick up the heat. Chopped fresh or pickled jalapenos or hot sauce would be pretty tasty, too.

What to serve with Creamy Chickpea Salad

How to store Vegan ‘Tuna’ Salad

Store in an airtight container in the fridge for up to 5 days. It may separate a little while it sits, so give it a quick stir before serving to redistribute the ingredients. This chickpea salad is great for meal prep. Separate into individual containers with sides of fresh fruit, veggies, and lettuce or bread for handhelds or chips for dipping.

Can I freeze Chickpea Salad?

I don’t recommend freezing chickpea salad because a few ingredients lose their consistency and texture, such as the dairy of Greek yogurt and the freshness and crispness of the fresh vegetables.

Frequently asked questions

Is chickpea salad vegan?

You can make this recipe vegan by swapping Greek yogurt for non-dairy yogurt.

Is chickpea salad healthy?

Swapping traditional ingredients such as tuna for chickpeas and mayo for yogurt help keep this chickpea salad healthier than its heavier counterpart. It has a good dose of fiber and protein for a lunch recipe that keeps you full.

What can I use instead of Greek yogurt for chickpea salad?

You can use an unsweetened non-dairy alternative such as coconut yogurt or almond yogurt for a vegan chickpea tuna salad. Or, swap for mayo if you like.

Chickpea "tuna" salad on top of a slice and a half of hearty artisan bread, garnished with dill, with a bowl of red cabbage slaw nearby.

My vegetarian version of a traditional tuna salad uses chickpeas to create a wholesome and delicious recipe that is quick and easy to make. This chickpea salad is full of healthful ingredients from the dressing ingredients of yogurt and tahini, creating a wonderful flavor loaded with crisp vegetables and fresh herbs. This is a fantastic recipe to whip up for a quick lunch and keep leftovers to meal prep for the week.

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Chickpea ‘Tuna’ Salad

Delicious chickpea 'tuna' salad recipe with healthy ingredients like Greek yogurt, fresh vegetables and herbs, and chickpeas. It's a quick lunch and a delicious change from a traditional fish or chicken salad.
5 from 313 votes
Servings 4 servings
Course Lunch, Salad
Calories 408
Prep Time 10 minutes
Total Time 10 minutes
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Ingredients
  

  • 2 15-ounce cans chickpeas
  • 2 celery stalks diced
  • 1 shallot diced
  • 2 tablespoons tahini
  • Zest and juice of ½ lemon
  • ¼ cup Greek yogurt
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons chopped fresh dill

Instructions

  • Rinse and drain chickpeas, reserving about 2 tablespoons of the liquid from the can. In a large bowl, combine chickpeas and reserved liquid. Use a potato masher to mash the chickpeas to your desired consistency. Add celery and shallots and fold until incorporated.
  • In a small bowl, whisk together the tahini, lemon, Greek yogurt, Dijon mustard, salt, pepper. When the dressing is smooth, pour over the chickpeas, then sprinkle with dill. Mix together until combined. Serve immediately, or store in the fridge in an airtight container for up to 3 days.

Nutrition

Calories: 408kcal, Carbohydrates: 62g, Protein: 22g, Fat: 10g, Saturated Fat: 1g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 3g, Cholesterol: 1mg, Sodium: 211mg, Potassium: 706mg, Fiber: 17g, Sugar: 11g, Vitamin A: 91IU, Vitamin C: 4mg, Calcium: 135mg, Iron: 7mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Lunch, Salad
4.99 from 313 votes (243 ratings without comment)

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Comments

  1. Claire says:

    Made this for lunch this week and enjoyed it stuffed inside pita pockets. So good! The only thing I changed is I added some dill pickle relish because that’s a must for me in tuna salad. Otherwise I followed the recipe as written and will definitely be making again!

    1. Yumna says:

      Love the addition of relish, thanks for sharing!

  2. Jenny says:

    Made this for lunch today, and it was delicious! Didn’t have a shallot or fresh dill so I swapped in 1/3 of a finely diced red onion and some fresh parsley. Threw in some capers and a bit of their juice, YUM. Thanks for a fabulous recipe!

    1. Yumna J. says:

      Oo, capers sound amazing in this! Great idea!

      1. Reem says:

        Would this work with regular plain yogurt?

        1. Yumna J. says:

          Hi Reem! It will! It might be a little less creamy than if you had used Greek yogurt, but it will still be yummy! Hope you enjoy!

  3. Niki Dave says:

    This recipe is mind blowing! I have replaced Tuna with sprouted moong as I am vegetarian. The taste is amazing.

    1. Yumna J. says:

      Wow!! Thank you so much, Niki. I am so glad you liked it!

  4. Majda Tesfaye says:

    I love toasts (avocado, salmon, tuna etc) and this was just another yummy toast that I made with Trader Joe’s sourdough bread. Easy to make and very yummy. I sprinkled with parsley instead of dill.

    1. Yumna J. says:

      Yum! You can not go wrong with sourdough, that’s for sure!

  5. Cecilia Fulton says:

    So quick and easy to whip up! This turned out delicious, I’ll first enjoy with crackers and then maybe on toast for tomorrows lunch. I feel like this is a hit to keep me out of a lunch slump!

    1. Yumna J. says:

      Woohoo! So glad to hear that you like it!

  6. Lee says:

    Made this last night! Quick and easy and loved. A little left over that I’m sure will taste even better tonight! Soooo Good 😀

    1. Yumna J. says:

      Glad you liked it, Lee! The flavors do enhance overnight! Enjoy!

  7. Elisa says:

    Made this dish, loved it.  Enjoyed eating it as a spread on a slice of bread.  It seems to smell like tuna each time I opened up the container I stored it in.  Guess why it was called Chickpea ‘Tuna’ Salad.  I left out the celery as my husband is allergic to it, added a spicy seasoning and some hot sauce to it.  I didn’t have fresh dill so used dried dill.  I will make this again.

    1. Yumna J. says:

      Ooo, I bet the heat was a lovely addition! Love that idea!

  8. Shelley says:

    Wow! This was so good and easy. Just the kind of recipe I’ve been looking for.

    1. Yumna J. says:

      Glad you enjoyed it, Shelley!

  9. Heather says:

    This is SO GOOD. Since I’m making ahead for lunches, I just mix the dill into the sauce, and I use extra because I love dill. This is by far the best chickpea salad recipe I’ve ever tried.

    1. Yumna J. says:

      Hi Heather! Thank you so much. I am happy you enjoyed it! It’s a great make-ahead lunch option for sure!

  10. Samantha Fisher says:

    Omg this was so good!! My meat lover husband loved it! I’m pregnant and have been craving tuna melts. We made chickpea tuna melts on bagels and it totally hit the spot!!!

    1. Yumna J. says:

      Those pregnancy cravings will get you for sure! I am so glad it hit the spot!

      1. Medina says:

        Oh wow! Finally was able to make this and my daughter (3) helped and she LOVED this! I truly didn’t think this would be a hit, but it’s been added to our weekly menu, per our toddler! 🙂 The flavors come together so beautifully. Thanks so much for this recipe!

        1. Yumna J. says:

          So happy to hear that it’s toddler approved!

  11. Laura Andriotis says:

    This was really good! I put the chickpeas in the food processor because it worked better for me. A great way to get beans in the day!

    1. Yumna J. says:

      What a great idea! Did you end up making it more of a spread?

  12. Paige says:

    I made your recipe for chickpea tuna salad. I put on a piece of toasted Ezekiel bread. Very filling and sooo delicious. Thank you…

    1. Yumna J. says:

      Glad you liked it, Paige!

  13. KarenC says:

    It’s been months since Scarlett and I cooked together to make one of your recipes and I’m delighted to say this month’s recipe is amazing and so much fun to make💖
    I may never eat tunafish again😉

    1. Yumna J. says:

      Hi Karen! So glad to have you back and cooking with me again!

  14. Courtney says:

    My whole family loved this, it is definitely going into our regular rotation. It is pretty versatile too, if you are missing an ingredient, still give it a try!

    1. Yumna J. says:

      So glad you and your family enjoyed it!

  15. Gail says:

    Very delicious and easy to make! We made this recipe for lunches over the weekend and it was a great way to get in some plant powered protein!

    1. Yumna J. says:

      So happy you liked it Gail!

  16. CTScott says:

    This exceeded my expectations! I also added some dill pickle relish and chopped hard boiled egg. I would definitely make this again.

    1. Yumna J. says:

      Ooo, what a great idea adding in the pickle and egg! So glad you liked it!

  17. StaC-E says:

    I am not a celery fan or a mustard fan. I tried the recipe as-is…and will have to rethink my “dislike” of the two. 🙂 The dish is delicious. I love that it is good for me! Thank you!

    1. Yumna J. says:

      Yay! I am so glad you liked it with the celery and mustard.

  18. Angelica says:

    I am so happy with how this turned out! I have been wanting to incorporate more plant-based foods into my diet and was really pleased with this “tuna” salad! I feel like meat is too often the first choice for a protein when legumes/beans are just as good and lighter on us! Recipes like this have really helped me make healthier choices and I am so glad you continue to create such inspiring content! Thanks for the recipe!

    1. Yumna J. says:

      Aw, thank you so much, Angelica! It really means a lot to me that I am able to help and reach people through food! Thank you for trying my recipes and taking the time to comment!

  19. Ketki Modi says:

    I liked how easy and quick this salad was. This will be my new go-to lunch option when I have a busy day and back-to-back calls. Its both light and filling at the same time.

    1. Yumna J. says:

      I am so glad you found it easy to make! It is a great lunch option for sure, and hopefully, it will help keep the after-lunch exhaustion at bay for you.

  20. Liz says:

    This is excellent! It comes together quickly, nice protein hit for sandwich or along side a salad. This recipe is a keeper.
    I didn’t have shallot so instead used a scallion and 1 1/2 tsp of finely minced onion.

    1. Yumna J. says:

      Yay! I am so happy you liked it!

  21. Salma says:

    Yum! Made it for lunch today and had to resist eating the whole bowl. It was good.

    1. Yumna J. says:

      So glad you liked it, Salma! I agree it is hard to resist finishing it off!

  22. Lauren M. says:

    Amazing! I couldn’t believe how delicious this recipe turned out. I had been meaning to look up a chickpea tuna recipe for a while, so when this hit my inbox, I was so happy! It was simple to make. I added the Greek yogurt but I did sneak in a tbs of mayo at the end to make it extra creamy. I topped my salad with it! Perfection! I’m making it a second time this week!

    1. Yumna J. says:

      So glad to hear you enjoyed it!

  23. Chetika says:

    Wowwwww I have always felt FOMO as a vegetarian, when I see people eating tuna salad sandwiches (which look so good/such an easy protein packed lunch) and my hubby doesnt eat fish so I never had an excuse to make it! But wow this salad was SO good omg. I made it again today (twice this month and it’s only the 9th LOL). It’s so fresh and the chopping/prep work is really simple. I’ve been loving it on toasted seeded bread with lettuce, some scallion and sometimes a little bit of mayo on 1 slice + a hard boiled egg. Lunch for the week is sorted! Thank you Yumna!

  24. Vanessa says:

    I love chickpeas and it’s nice to know I can make more than a chickpea scramble with them. I’ll have to swap the greek yoghurt for a lactose-free plain yoghurt and the shallots for yellow onion. Hopefully, it’s still yummy.

    1. Jessica Green says:

      Love the idea of chickpea tuna! I changed it up a bit and added a touch of sweetness with apples & raisins. I also omitted the yogurt and replaced dill with parsley. I served it in cucumber roll ups and over shaved cucumbers two days in a row! So delicious!

      1. Yumna J. says:

        What a great idea to use this as a filling for cucumber roll-ups! I am going to try that!

  25. Crissey Cameron says:

    A great healthy recipe! I used just a little bit of dried dill instead of fresh dill, and it turned perfect.

    1. Yumna J. says:

      I am so happy you enjoyed it!

  26. Terri says:

    I make something similar, but tried it using the Greek yogurt and tahini and that really puts it over the top! Your recipes are easy to follow and always tasty. Thank you

    1. Yumna Jawad says:

      I’m glad you tried this version and enjoyed! Thank you so, so much!

  27. Janet says:

    This is my new go to lunch! I use green onions from my flower pot and will be adding peas.

    1. Yumna Jawad says:

      I love that! That sounds delicious!

  28. Sara Soliman says:

    I used cannellini beans because I was out of chickpeas. Worked out great. You can’t even taste the Tahini. Another great, healthy recipe.

    1. Yumna Jawad says:

      That’s perfect! Such an easy substitution. Thank you so much!

  29. Peggy says:

    I did make this recipe but bought some taste like egg spice from a Vegan store here and it was delicious

    1. Yumna Jawad says:

      I am so glad you enjoyed!

  30. Rosemarie says:

    Loved the recipe especially since I don’t like tuna!

    1. Yumna Jawad says:

      Thank you so much! This is such a a great substitute!

      1. Molly says:

        This looks yummy – I hope to try it soon! Any suggestions for substitutes for the Greek yogurt if I am cooking to cater to a vegan? Thanks!!

        1. Yumna Jawad says:

          Thank you so much! Instead of Greek yogurt, use a non-dairy kind, such as almond yogurt, or you could use tahini or oil even.

  31. Eman Alrefai says:

    Many thanks for this delicious recipe from day on i will try shea with this salad
    Teslam alyadey 😉🤗

    1. Yumna Jawad says:

      I am so happy to hear that! Yay!

  32. Eman Alrefai says:

    Its a delicious dish 😋 actually i make like this salad a toast sandwich with onions bell peppers coloured ones lettuce and mayonnaise

    1. Yumna Jawad says:

      Thank you so much! That sounds extra delicious.

  33. Rachel Levy says:

    Love your recepies

    1. Yumna Jawad says:

      Thank you!!

  34. Katie says:

    I love this recipe! I am a pescatarian trying to cut down on fish and eat more healthy, vegetarian recipes. This is great, and so easy to make! It’s going to be a staple I make during the week for clean lunches. Currently eating this on sourdough bread while writing this post.

    1. Yumna Jawad says:

      Thank you so much! I’m happy to hear it’s going to be a staple. Sourdough bread with the Chickpea ‘Tuna’ Salad is such a good combo!

    2. Dorothy says:

      Katie, I’m not much of a fish hand but can handle a little canned tuna. When I read the recipe it sounded so fresh and on another level which I can’t wait to try. Then I read your comment and you blew that dish way up there! Sourdough bread?? I am now on my way to the shops. It sounds so heavenly. Thank you for that extra suggestion.
      PS Youmna – ‘woops you did it again!’ – another star recipe 👏🏻🥰

      1. Yumna Jawad says:

        Aww, thank you so much!

  35. Julie says:

    Love the “tuna salad” with chickpeas! I didn’t have a shallot so used red onion. It’s delicious! It’s tangy and filling. I put some in my kids’ lunches and they enjoyed it as well. Thanks for a delicious and healthy recipe!

    1. Yumna Jawad says:

      Thank you! That substitution is easy to make for sure. Glad you all enjoyed!

  36. Michelle says:

    Delicious! I love chickpea “tuna” salad but I’ve never made it with Greek yogurt before and I loved it! Thanks for the recipe.

    1. Yumna Jawad says:

      Thank you so much! I’m glad you tried something new and enjoyed!!

  37. AJ says:

    Loved this recipe. I did substitute some Avocado instead of Tahini but turned out great and will add to regular lucked from now on!

    1. Yumna Jawad says:

      Thank you so much! I love that idea too!

  38. Suzanne says:

    Love love all the recipes you send!! I’m making your cream of vegetable soup today. I may get the ingredients to make this salad. Looks so good. I appreciate all the recipes you send me. Please keep them coming Yumna!! 💙

    1. Yumna Jawad says:

      Aww, thank you so much! I am so happy to hear that. I hope you get a chance to try this recipe too! Thank you!!

  39. Richa Rana says:

    This salad will become one of my favorites after today. The crunch and softness were perfect. I ate this salad on bread, and it was a hit! I will try over croissant and it will taste even better.I wish resturant should serve such salad♥️

    1. Yumna Jawad says:

      That is a huge compliment! Sounds perfect.

  40. Kennia says:

    I made this today and I just loved it. So good!

    1. Yumna Jawad says:

      That makes me so happy to hear! Thank you!

  41. Caroline says:

    Loved this one! So crunchy and good!

    1. Yumna Jawad says:

      Thank you so much!

  42. Amber says:

    Next Month I’m doing a parasite cleanse that also consist of following more of a raw/plant based diet. I tried this today to see if it is something I might add during that time and I loved it! Can see this as being a recipe that will be in my normal rotation from now on! I loved it.

    1. Yumna Jawad says:

      I’m so happy to hear that you loved it! Yay!

  43. Susan says:

    Looks amazing!! Great ideas for lunches! Thank you!!

    1. Yumna Jawad says:

      Thank you!! Hope they keep you fueled throughout the day!

  44. Amber says:

    Made this for lunch – so easy and delicious! This is going to be a lunchtime staple here from now on.

    1. Yumna Jawad says:

      I love that! Hope you continue to enjoy!

  45. Livia says:

    Delicious! Love anything with chickpeas. Creamy! ❤️

    1. Yumna Jawad says:

      Thank you so much! It really is!

  46. Kathrynne snyder says:

    It turned out amazing!!! My 3 year old liked it. So yay!!!

    1. Yumna Jawad says:

      Thank you! That is such a compliment!!

  47. Jill T says:

    SO GOOD!! I absolutely love chick peas and this is such yummy alternative to tuna or chicken. I added chopped cucumbers 😊

    1. Yumna Jawad says:

      Aww, thank you! Cucumbers sound like they’d add a great crunch factor.

  48. Christina says:

    Absolutely love! Super quick and easy lunch

    1. Yumna Jawad says:

      Thank you so much!

  49. Suzanne says:

    Super easy to make and so delicious! Mine is resting in the fridge right now and I can’t wait to try it in a wrap on with some pita chips for lunch. I also loved the dressing and think it would be so tasty on roasted veggies.

    1. Yumna Jawad says:

      Thank you so much! I have a feeling you’re going to love it! Let me know how it goes with the dressing and veggies – I’d love to try that too!

  50. Marina says:

    Love this recipe! I’ve made this with mayo and capers and it was so delicious as well

    1. Yumna Jawad says:

      Thank you so much! I love the sound of that!

  51. Melissa says:

    This dish is so good! We’re vegetarian, so please keep the easy, plant-based recipes coming!

    1. Yumna Jawad says:

      Thank you! You got it!!

  52. Bouchra Rucker says:

    Thanks for this recipe. I am doing all vegan the month of January and this is a perfect recipe for me to use. It is so simple to make as well.

    1. Yumna Jawad says:

      You are so welcome! Exactly what I was going for. Thank you!

  53. Ziomara says:

    I’m glad you posted a vegan recipe. Especially now that I was planning to go vegan for the month of January to give it a try. I love your content and will be on the lookout for other new recipes 🙂

    1. Yumna Jawad says:

      Happy to have shared! This will definitely come in handy. I’ll be posting a recipe almost everyday this month, so stay tuned!

  54. Nareeza says:

    I am yet to try it… looks good … love how easy it is… to make great for a diet plan 😋

    1. Yumna Jawad says:

      Thank you so much! Hope you enjoy!

  55. Solena says:

    Be happy, eat chickpeas 🙂 I am really looking forward to making this at home 🥰

    1. Yumna Jawad says:

      Yes!! I can’t wait to hear what you think!

  56. Alicia says:

    Two thumbs up for sure!! I added some avocado & then some honey to the dressing too and it was bomb! Thank you for a wonderful recipe..this vegetarian was so pleasantly pleased and will be making again!

    1. Yumna Jawad says:

      Thank you so much! I love the sound of those additions. Hope you continue to enjoy!

  57. Sasoo says:

    Love chickpeas and I make it fresh not from a can. Great recipe ♥️

    Love your cooking too 🧡🧡🧡

    1. Yumna Jawad says:

      Thank you so much! I really appreciate it!

  58. Brandi says:

    Anything with chickpeas makes me happy..I will be making this for lunch often!!

    1. Yumna Jawad says:

      Honestly, same here! Hope you enjoy!!

  59. Paula says:

    Let’s try tuna salad without tuna 🙂 I hope the kids will like it 👍🏻

    1. Yumna Jawad says:

      I can’t wait to hear what you all think!

  60. Zeinab Ramadan says:

    What a great way to create a vegan chickpea ‘tuna salad’. This Vegan Chickpea ‘Tuna’ Salad Sandwich is the perfect on-the-go lunch especially while balancing work and family responsibilities. Thanks for sharing!

    1. Yumna Jawad says:

      Thank you so much! This will definitely come in handy. Always happy to share!

  61. Aya says:

    This recipe came in time as I had a can of chickpeas and I wasn’t sure what to do with it. I love the texture of this salad and is perfect if you wanna eat as lettuce wraps !

    1. Yumna Jawad says:

      That is perfect! Yay!!

  62. Sadikchya says:

    This recipe elevates tuna to the next level! It’s creamy and delicious. I added some Thai green peppers for some extra ummmmffff!

    1. Yumna Jawad says:

      Thank you so much! I love the sound of a little spice in this. I’m going to have to try that next!

  63. Nisha T says:

    Amazing quick and superb tasty recipe.

    1. Yumna Jawad says:

      Thank you so much!

  64. Joanne says:

    I am trying to start the year with cutting down sugars- the obvious and not so obvious! Trying to stick with more vegetables and coconut oils for cooking. Do you have any ideas? I will try this “tuna” salad soon!

    1. Yumna Jawad says:

      I can’t wait for you to try this recipe! I have a ton of recipes on my website if you go through the Recipe Index! I will also be coming out with new recipes almost every day this month that might fit your goals!

  65. Ashley says:

    Overall this recipe is very tasty and makes a great healthy lunch! I ended up wanting mine a little more creamy so I doubled the yogurt, lemon juice and tahini (this also helped the flavors of the dill and mustard to not be so overpowering)!

    1. Yumna Jawad says:

      Thank you so much! This recipe is super versatile in this way, so you can taste and adjust as you go!

  66. Safoura says:

    It’s was tasty and quick
    Good option for busy moms like me
    We can offer a healthy food to our family
    Thanks a lot

    1. Yumna Jawad says:

      Thank you so much! Yes!!

  67. Kristin says:

    Made this tonight for lunches for work. I’m not the biggest fan of chickpeas but this changed my opinion. Super easy to make and it’s delicious!

    1. Yumna Jawad says:

      I’m happy to hear you gave this a try and were pleasantly surprised! Thank you!

  68. Hadieh Ali says:

    I love chick peas and I am always looking for a new recipe. This was perfect. I made this for my daughter after a 12 hour shift at the hospital. She loved it. She likes to eat light and this hit the spot!!!

    1. Yumna Jawad says:

      Thank you so much! Glad this hit the spot after a long shift!

  69. Lakshmi says:

    I am always looking for plant-based protein rich options. This looks yum.

    1. Yumna Jawad says:

      This is a great place to start! Let me know what you think. Thank you!

  70. Riya Shah says:

    I am a student and came across this recipe today and I am so glad I did because this is going to be my go to recipe for sure. This is a wholesome recipe that will meet my protein requirements, includes veggies and everything nice. Definitely tastes good as well, will be sharing the pretty pictures soon on Instagram 🙂

    1. Yumna Jawad says:

      I am so happy to hear that! Definitely a wholesome meal. Can’t wait to see the photos!!

  71. Chris N says:

    Welp that was quick but needed a light dinner tonight and you came to the rescue. It was delicious and totally gave the visual and taste feel of tuna! Keeping this for a side for my 2yr old next time. Thanks you!

    1. Yumna Jawad says:

      So glad this came to the rescue! You’re so welcome!

  72. Vannie says:

    Looks amazing for the new year new me. Thank you

    1. Yumna Jawad says:

      Thank you! It’s the perfect way to kick off the new year. Happy New Year!

  73. Shaima says:

    Such a light, refreshing salad and so easy to put together😍

    1. Yumna Jawad says:

      Thank you so much! Exactly what I was going for!

  74. Mercedes Wydeck says:

    Omg it looks amazing can’t wait to make it😍😍

    1. Yumna Jawad says:

      I can’t wait to hear what you think!

  75. AA says:

    I am excited to try this recipe. Only issue is that my son is severely allergic to tahini. What can be used as a substitute? Thanks!

    1. Yumna Jawad says:

      I can’t wait for you to give it a go! You can try mayo instead of tahini in this recipe.

  76. Susan says:

    This was excellent! As I enter 2023 looking to do more plant based meals. Love your recipes as they come together pretty quick and are fantastic.

    1. Yumna Jawad says:

      Thank you!! I’ll definitely be coming out with more plant based meals too, so stay tuned!

  77. Katherine says:

    Yum!

    1. Yumna Jawad says:

      Thank you!