Chickpea “tuna” salad

You’re looking at a good old classic in a new sixth, a healthy “tuna” salad in a vegetarian version that tastes like the real thing! If you’re craving familiar flavours, this salad with a slightly nostalgic twist is just the thing for you! With this fish-free chickpea salad, a versatile and delicious experience is guaranteed. Enjoy the salad straight from the bowl or as a side dish, for example with crusty bread.

Quantity: for one to two
Preparation time: 15 minutes
Severity: light
It will take:

• 250g cooked chickpeas (or 1 can of canned chickpeas, drained and rinsed)
• 25g chopped red onion (about half of a smaller onion)
• 50g chopped celery (about 1 medium celery stalk)
• 2,5 tbsp tahini
• 2,5 tablespoons freshly squeezed lemon juice
• 1/2 tsp mustard powder
• 1spl finely chopped fresh dill
• sea salt to taste (optional)

How to make chickpea salad?

Put the chickpeas in a bowl and mash them with a fork so that no large chunks of chickpeas remain. Don’t use a blender or food processor to crush chickpeas, otherwise you may end up with a chickpea puree that is not suitable for a salad. Finely chop the onion and celery and add them to the chickpea mixture. Then season the mixture with lemon juice, tahini, a pinch of sea salt, mustard powder and fresh dill. Mix everything together and enjoy immediately or place in the fridge for a while to season.

PS! the “tuna” salad is also perfect with with fermented raw tartar bread to enjoy. Try it for yourself!