Chickpea No-Tuna Salad


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Servings: 2
Calories/serving: 363

Carbs: 51g
Fiber: 14g

Fat: 13g
Protein: 15g


1-2 Celery Stalks

1/2  teaspoon Iodized Sea Salt

1 clove Garlic

140g Gala Apple

1 can Garbanzo Beans

2 Tablespoon Tahini

1 Lemon


  1. Drain and rinse your can of Garbanzo Beans (often called Chickpeas) and toss into a large bowl
  2. Mash the Garbanzo Beans with a fork, potato masher, or your hands (my favorite method!). I like to leave some good chunks in here, but mash until you get a consistency you like.
  3. Chop your celery and apple into small chunks and add to your bowl.
  4. Mince and add your clove of garlic. I will often substitute a rough equivalent to one clove of garlic with garlic powder.
  5. Halve and squeeze the juice of an entire lemon over your mixture.
  6. Spoon 2 Tablespoons of Tahini into your bowl.
  7. Add a small amount of water and mix all of your ingredients together.
  8. Season with 1/2 teaspoon of sea salt, and add black pepper to taste.
  9. Serve by itself, topped on toast, or wrapped in a tortilla or Romaine Lettuce leaf.

Tips and Considerations

Any sweet apple will work with this recipe. I often substitute the Gala apple with a Honeycrisp or Fuji.

Cucumbers and radishes are amazing in this dish as well!

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Matt Walter, CHN, M.A.T
I studied Food Science and Human Nutrition at Washington State University and interned as a Strength and Conditioning Coach for the WSU football team. I am a Certified Holistic Nutritionist and former personal trainer and competitive CrossFit athlete. My mission is to make embracing and adopting a healthy vegan lifestyle simple and fun!

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