This pantry recipe was born when I had a jar of lemony-caper dressing sitting in my fridge. I realized it would make the perfect compliment to chickpeas to make a chickpea ‘tuna’ – bright and briny. Bonus is I could make a big double batch and use it on salads and veggies all week. It was as easy as mashing some chickpeas, adding some onions and celery and lunch is ready in 5.

I didn’t know that in a couple months we would be in the midst of a pandemic, and that I’d feeding myself 3 meals a day off of pantry staples (I am trying to keep any grocery shopping to max once every 2 weeks). This is one of the recipes I am feeling very thankful for since I can pull it together quickly with pantry staples and it is truly delicious (it’s the little wins). You can certainly substitute / add for what you have on hand, just as you would in a regular tuna salad. I prefer olive oil over a mayo base, but you do you. I hope you are able to find some joy, comfort, and a sense of normalcy in the little things, even if it’s making a bowl of chickpea ‘tuna’ for yourself or your family and keeping your bellies happy and well fed. Lots of love!

Ingredients
Serves 2
  • 1 can chickpeas, rinsed and drained
  • ¼ cup celery, chopped
  • 2 tablespoon red onion, minced
  • 2 tablespoons olive oil 
  • 1.5 tablespoons lemon
  • 1 garlic clove, grated
  • 1 teaspoon dijon mustard
  • 2 teaspoons capers, chopped
  • ¼ cup loosely packed herbs, chopped (I like to use parsley and dill)
  • Sea salt
  • Freshly ground black pepper
Method

In a mixing bowl, mash the chickpeas with a fork until they resemble a “tuna” like texture. Add in the celery and red onion. 

In a small bowl, mix together the olive oil, lemon, garlic, dijon, capers, herbs, salt and pepper. Add to chickpea mash. Toss and season with more salt and pepper to taste. Eat alone, with crackers, or greens! Enjoy!