It ‘s difficult to find a recipe that’s easier, tastier, or more nutritious than this. Whip these ingredients together for a quick sandwich, snack, appetizer, or to serve atop a salad. Chickpeas (also known as garbanzo beans) were originally cultivated in the Mediterranean and the Middle East but their reputation has spread. And it’s easy to see why. One cup of cooked chickpeas contains 15 grams of protein, 13 grams of dietary fiber, only 269 calories, and 0 grams of cholesterol. But in addition to being an excellent vegan and gluten-free source of protein and fiber, chickpeas also contain high levels of iron, vitamin B-6, magnesium and other minerals.

Serves 6-8


3 13-ounce jars organic chickpeas in water (We like the Jovial brand.)

4 stalks finely chopped celery

¼ cup chopped chives

½ cup chopped sweet pickle

3 tablespoons dill relish

2 tablespoons capers in water with 1 tablespoon of the juice

¼ cup vegan mayonnaise

3 tablespoons olive oil

4 tablespoons tahini

Salt and pepper to taste


  1. Drain and rinse chickpeas and place in a medium bowl. Mash with hands so the un-tuna retains some texture.
  2. Add remaining ingredients and mix gently.