Healthy chickpeas replace tuna in this easy salad recipe. A quick, oil-free dressing is made from tahini, Dijon mustard, and capers. Mediterranean "Roman" flavor comes from a colorful mix of sun-dried tomatoes, bell pepper, olives, and more. This plant-based, gluten-free, vegan recipe is a snap to make, and it gets even better the next day.
EASY Servings: 6 Ready In: 10 minutes
1 (15-ounce) can chickpeas, rinsed and drained
¼ red onion, diced
½ red bell pepper, seeded and diced
3 stalks celery, diced
¼ cup Kalamata olives, chopped
¼ cup sun-dried tomatoes, chopped
2 tablespoons fresh basil, chopped
2 tablespoons capers, drained and loosely chopped
2 tablespoons of the caper brine
2 tablespoons tahini
2 teaspoon Dijon mustard
¼ teaspoon black pepper
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To make the Chickpea “Tu-No”: Drain and rinse the chickpeas. Place into a medium bowl. Use a fork to mash the chickpeas into a consistency resembling canned tuna.
To make the Roman Chickpea Salad: Dice the red onion, bell pepper, and celery. Chop the olives, sun-dried tomatoes, basil, and capers. Add all to the bowl with the mashed chickpeas. Add 2 tablespoons of the caper brine, along with the tahini, Dijon, and black pepper. Stir well to combine.
Serve on toasted bread or enjoy with lettuce and tomato.
Chef's Tips: This salad tastes even better after it sits for a day. You can add other fresh herbs for even more healthy flavor. Tarragon, parsley, and fresh mint would add bright flavors. If you’re concerned about sodium from the caper brine and olives, you can cut back on these and use some fresh lemon zest and juice for salt-free flavor.
Yield: 4 cups
Serving size: 1/6 of a recipe (3.3 ounces).
Calories From Fat (32%) 38.46
% Daily Value
Total Fat 4.55g 7%
Saturated Fat 0.52g 3%
Cholesterol 0mg 0%
Sodium 166.1mg 7%
Potassium 303.62mg 9%
Total Carbohydrates 15.68g 5%
Fiber 4.68g 19%
Protein 5.29g 11%
Calcium 17.37mg 2%
Iron 56.7mg 315%
Vitamin A 496.63IU 10%
Vitamin C 1032.81mg 1721%