Chickpea Salad (Vegetarian Tuna Salad)
Ingredients
- Garbanzo Beans - Canned6375g≈ 15 × 1 can (15 oz)
- Celery40g≈ 1 stalk
- Pepper2.3g≈ 1 teaspoon
- Cilantro2g≈ 2 × 1 tablespoon
- Red Onion110g≈ 1 medium
- Lemon juice, raw5g≈ 1 teaspoon
- Garlic, raw6g≈ 2 cloves
- Olive Oil28g≈ 2 × 1 tablespoon
- Honey7g≈ 1 teaspoon
Estimated Cost
- Garbanzo Beans - Canned (6375g)$18.74
- Celery (40g)$0.18
- Pepper (2.3g)$0.05
- Cilantro (2g)$0.10
- Red Onion (110g)$0.31
- Lemon juice, raw (5g)$0.14
- Garlic, raw (6g)$0.16
- Olive Oil (28g)$0.37
- Honey (7g)$0.06
Prices are estimates based on Kroger grocery store data, last updated March 2026. Actual prices may vary by location and retailer.
Instructions
- 1
1. Drain the canned chickpeas and reserve 3 tablespoons of liquid.
- 2
2. Add the chickpeas to a bowl. Mash them with a fork until chunky but not smooth, adding the reserved liquid gradually (1 to 2 tablespoons) to reach the right texture.
- 3
3. Prepare the vegetables: finely chop the celery, dice the red onion, mince the jalapeño, and chop the cilantro. Mix these into the mashed chickpeas.
- 4
4. Make the dressing: blend or whisk together the garlic, olive oil, honey (or maple syrup), the remaining 1 tablespoon of reserved liquid, salt, pepper, and lemon juice (or lime juice).
- 5
5. Pour half the dressing over the salad and stir. Taste and adjust with more dressing or extra salt, pepper, and citrus as needed.
- 6
6. Serve on toasted bread or a tostada.
Nutrition per serving
Based on 2 servings · USDA data
Nutrition calculated from USDA FoodData Central using ingredient quantities in grams.
Nutrition values are estimates based on USDA data and may vary.