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Greek chicken alternative chickpea salad sandwich on pita bread made form chick peas, olive oil, and tomato. Easy, healthy, filling, plant-based, dairy-free, vegan recipe

Greek Chickpea “Chicken” or “Tuna” Salad

Total time: 10 mins
Yield: 1 quart

Description

Transform this mixture into tuna-flavored salad by adding 1 tablespoon dulse flakes (or finely chopped nori) to the chickpea mixture.
You can also use dry chickpeas to make this salad. Simply soak 1 pound of dry chickpeas for 6 hours or overnight in 6 cups of water and 1 tablespoon of salt. Drain and then cook them in a medium size soup kettle in 6 cups of water and 1 teaspoon of salt until just tender, about 45 minutes. This will yield a scant 6 cups of beans, which is enough to make this formula twice.

Ingredients

  • 2 cans (15-16 oz each) chickpeas, drained (2 cans is about 3 cups)
  • 1/2 cup each: diced red onion and celery
  • 6 tablespoons olive oil
  • 1/2 cup pitted and chopped Kalamata olives
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped fresh oregano (substitute 2 teaspoons dried for every 2 tablespoons fresh)
  • salt and ground black pepper

Instructions

  • Pulse chickpeas in a food processor until it is a mix of finely and coarsely chopped, about 15 pulses. Turn into a medium bowl; Mix in onion, celery, olive oil, olives, lemon juice, and oregano. Taste and adjust seasonings, including salt and pepper to taste. Let stand a few minutes for moisture to absorb. Serve. (Can be refrigerated in a covered container for a couple of days.)