If you’re looking to incorporate more plant protein and fibre into your diet, canned beans are an economical and versatile way to do just that! This chickpea salad is a twist on tuna salad (without the tuna…I laugh every time I say that!!) – and it’s fab slathered between slices of sourdough and/or served on a bed of mixed greens. Note: this is a very ‘loose’ recipe. Meaning, make it work for you and your family, and what you usually add to tuna salad (finely diced celery, finely diced red onion, and/or finely diced pickles are all options to add-in if desired). I made this ‘recipe’ using up things I had in my refrigerator, and it was fantastic!

Ingredients
- 1 (540 mL/19oz) can chickpeas, drained, rinsed and patted slightly dry
- 1/3 cup (75 mL) plain full fat Greek style yogurt (or mayonnaise)
- 1 tbsp (15 mL) lemon juice (or lime juice) you can add zest too
- 1 tbsp (15 mL) Dijon mustard
- 2 tsp (10 mL) hot sauce heat level of choice
- ½ cup (125 mL) chopped green onions
- ¼ cup (60 mL) each chopped fresh parsley and chopped fresh mint
- 2 tbsp (30 mL) capers, patted slightly dry and roughly chopped
- ½ cup (125 mL) Char’s pickled onions, chopped (click here for Char’s pickled onion recipe)
- ¼ tsp (1 mL) salt
Directions
- Place chickpeas in the bowl of a food processor fitted with a metal blade, and pulse until roughly chopped and chickpeas resemble flaked tuna (you may have to scrape down sides of bowl when pulsing).
- Place chopped chickpeas in a large mixing bowl and add remaining ingredients.
- Stir until well combined.
- Taste and adjust seasoning to taste. Add more salt and lemon juice if desired.
- Makes about 2 cups (500 mL).
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Charmaine Broughton is a Muskoka/Toronto-based cooking show host & guest expert and author of ‘Delicious & Doable ~ Recipes For Real and Everyday Life‘. Get your copy today!