Chickpea Salad

This recipe is reminiscent of tuna salad - but much healthier AND tastier!

Course lunch, Salad, sandwich


  • 3-4 teaspoons tahini see note
  • 2 teaspoons plain nondairy milk
  • 2 teaspoons freshly squeezed lemon juice
  • 1 - 1 1/2 teaspoons red wine vinegar to taste
  • 1 teaspoon tamari
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon kelp granules
  • 1/2 teaspoon pure maple syrup
  • 1-2 pinches sea salt to taste
  • 1 cup chickpeas rinsed and drained
  • 1/4 cup diced apple
  • 2-4 tablespoons diced green or red bell pepper
  • 2-3 tablespoons diced celery optional; see note
  • 2 teaspoons capers optional; see note
  • Sprinkle chopped fresh parsley optional


  1.  In a bowl, whisk together the tahini, milk, lemon juice, red wine vinegar, tamari, mustard, kelp granules, maple syrup, and sea salt. Mash the chickpeas slightly with a fork or bottom of a measuring cup. Add to the tahini mixture along with the apple, bell pepper, celery, capers, and parsley, and mix together. Serve between slices of whole-grain bread, rolled in a tortilla, as a green wrap (using large leaves of romaine lettuce or collards), or served as bowl food with greens or whole grains.

Recipe Notes

Tahini Note: A little tahini goes a long way. For a creamier mix use the full 4 teaspoons, but for a little lighter salad, use 3.

Seasonings Note: You may want to omit the celery and capers for your kiddos. Be sure to include the apple; it’s delightful with the savory ingredients! Raisins are also a great addition.