Daphne’s Chickpea “Tuna” Salad

Fake tuna? More like tasty "tuna!"

Daphne’s Chickpea “Tuna” Salad
2 (15-ounce) cans Chickpeas, drained and rinsed
4 Celery stalks, finely chopped
1 Shallot or small red onion, finely chopped (about 1/2 cup)
2 tablespoons Finely chopped fresh dill or 1 tablespoon dried dill
1/4 cup Plan-compliant mayonnaise
1 teaspoon Dijon mustard
1/2 cup Castelvetrano or kalamata olives, pitted and chopped
2 tablespoons Capers, drained
Zest and juice from 1 lemon (about 1 teaspoon zest and 2 tablespoons juice)
Sea salt and freshly cracked black pepper, to taste

In a large bowl, gently break apart the chickpeas using your fingers or the back of a fork—we’re looking to create surface area to drink up the dressing.

Add the celery, shallot, dill, mayo, mustard, olives, capers, lemon zest and juice, salt, and pepper and gently fold until combined.

4

“I love it over salad, as an open-faced sandwich, with sliced tomatoes and microgreens, or scooped up with Easy Seeded Cracker Bark!"

Daphne Oz's cookbook "Eat Your Heart Out" features this wonderful recipe for the most simple and flavorful salad! With chickpeas, red onion, and dijon mustard, you won't even miss the tuna fish flavor. Welcome to the future of salad!

Prep Time: 15 minutes

From Eat Your Heart Out by Daphne Oz. Copyright © 2022 by Daphne Oz. Excerpted by permission of WILLIAM MORROW, an imprint of HarperCollins Publishers. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.