Main
Faux Chickpea "Tuna" Salad
20 minServes 4Nutri-Score B€
B
20 min
20 minFaux Chickpea "Tuna" Salad
what you need
Ingredients
chickpeas (drained and rinsed (2 cans))Pantry480 g
celery (finely chopped, leaves reserved)Produce3 pieces
shallot (minced)Produce1 piece- olives (pitted and crushed)Pantry60 g
- capers (drained)Pantry20 g
- fresh dill (roughly torn)Produce10 g
lemon (zested and juiced)Produce1 piece- avocado oil mayonnaisePantry60 ml
Dijon mustardPantry5 ml
saltSpices2 g- lettuce (leaves, for cups)Produce8 pieces
- seeded crackers (crushed, for topping)Bakery40 g
per serving
Nutrition
179kcal
- Carbs
- 20 g
- Proteins
- 6 g
- Fat
- 9 g
what you’ll use
Tools
Colander
Mixing bowl
Potato masher
Grater
step by step
Method
- Step 1
Drain and rinse the chickpeas
- Drain the chickpeas and rinse them quickly until the water runs clear.
- Step 2
Prepare the vegetables
- Finely chop the celery stalks, keeping the leaves for serving.
- Mince the shallot.
- Step 3
Crush the chickpeas
- Gently mash the chickpeas with a masher, leaving texture — do not turn them into a paste.
- Step 4
Add the vegetables
- Add the chopped celery and minced shallot to the crushed chickpeas and toss together.
- Step 5
Prepare the olives and herbs
- Smash the olives with the back of a knife to remove the pits, leaving rustic crushed pieces.
- Roughly tear the dill and add it with the capers and olives to the bowl.
- Step 6
Make the creamy dressing
- Zest the lemon over the salad, then squeeze in its juice.
- Add the mayonnaise, Dijon mustard and a pinch of salt, keeping in mind the capers and olives are already salty.
- Step 7
Mix and taste
- Mix everything well to bring all the flavors together.
- Taste and adjust the seasoning.
- Step 8
Serve
- Spoon the salad into lettuce cups.
- Top with celery leaves and crushed seeded crackers, or serve as a dip.