Mock Tuna Salad (Chickpea Salad)
photo by limeandspoontt
- Ready In:
- 1 (16 ounce) can chickpeas, mashed (garbanzo beans)
- 2 tablespoons mayonnaise
- 2 teaspoons spicy brown mustard
- 1 tablespoon sweet pickle relish
- 2 green onions, finely chopped
- salt and pepper
- 1 tablespoon finely minced yellow onion (optional)
- In a medium bowl, combine mashed chickpeas, mayonnaise, mustard, relish, chopped green onions, salt, pepper, and yellow onion (if desired).
- Mix well.
Questions & Replies
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I made this with a few tweaks and it was so delicious I made three batches this weekend! I used red onion instead of yellow onion and used more red onion than green onion. I used just about a tsp. or less or green onion. I also added celery for crunch, which made it absolutely delicious. I filled half of a whole wheat pita with the salad for a great sandwich. This recipe will be one I make often because it's easy and quick to make!
WOOOOOOO!! This is FABULOUS stuff! I must admit, I am NOT a relish fan, so by bumblebee's suggestion, I decided to dice up some cucumber, soaked in some italian dressing, and added a pinch of sugar as well. I used a bit more onion, and it was absolutely FABULOUS! The italian dressing really added a lovely zing to the recipe, which I believe was a taste I would prefer over the relish flavor ;) and I love the addition of the mustard! Thanks! Served in a pita with the tomato as suggested above. This is a fabulous lunch! I will have this again ;)
Made this several times served on toasted bread, also on Ritz Crackers. This does not taste anything like tuna, but after letting it chill overnight in the fridge, I found the next day, that this did smell a bit like tuna. When I assembled the ingredients together, first I used a potato masher to mash the chick peas, but I only used 1-(15.8 oz.) can of the chick peas. I then added 4 tablespoons of mayonnaise, 1-1/ 2 teaspoons of the spicy brown mustard, as I thought the 2 teaspoons was a bit too much, plus I added 3 tablespoons of the sweet pickle relish. I didn't have any green onions, so I just added 1 tablespoon of yellow minced onion, and I thought that was plenty of onion. I did add a dash of salt and pepper as well. This a good replacement for tuna, and this does keep well for days in the refrigerator.
Had to make some edits due to missing ingredients, but still awesome!<br/><br/>Decided to try this cause I got sick of biting into the missed fish bones in regular canned tuna.<br/>The subs I made were Honey Dijon instead of Spicy Brown Mustard, and Dill Relish (Dunno if that's considered a 'sweet' pickle or not) and a sprinkle of onion powder in place of the onions themselves. Delicious!
Very enjoyable. I added a ripped up sheet of nori to increase the 'tuna' flavor, plopped my beans and nori in the blender and whirred away vs. mashing. For relish I used some pickled peppers that I made almost a year ago that were languishing in my pantry. Also, I subbed onion powder for the onions since I wanted that to be a more subtle flavor. <br/><br/>My apologies that this isn't a review of your exact recipe. It was, however, simple to adjust to my own tastes (I don't think I truly measured anything) and it's something I think anyone could make and enjoy.
Phew, those chickpeas were not easy to mash... but this recipe was definitely worth the effort! I'm not even vegetarian and I think I like it better than tuna salad. The relish makes it nice and sweet and the mustard gives it a great zip. The only change I made was to use onion powder in place of the onions because my mom can't eat them raw. Thanks for a great recipe!