Chickpea 'Tuna' Salad Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick plant-based salad using canned chickpeas as a tuna substitute, mixed with vegetables, Greek yogurt or tahini, and fresh dill. Ready in 10 minutes and perfect for lunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 15-ounce can chickpeas
- 2 celery stalks (diced)
- 1 shallot (diced)
- 2 tablespoons tahini
- Zest and juice of ½ lemon
- ¼ cup Greek yogurt
- 1 tablespoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh dill
At a glance
PER SERVING · TIME 10M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 843mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 423mg
- Calcium
- 107mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 843MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.