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Chickpea "Tuna" Salad

Parsley doesn’t have to be sidelined to just a garnish—it can be a starring ingredient. This recipe for vegetarian “tuna” salad swaps in chickpeas and adds Square Roots Parsley for vibrancy, flavor, and CRUNCH. Serve on tacos, with potato chips, or open-faced with a blanket of melted cheese.


Yield: Makes 4–6 servings
  • 1 package of Square Roots Parsley, chopped
  • 1 15oz can chickpeas, drained and rinsed
  • 3-4 celery stalks, chopped
  • 2 garlic cloves, minced
  • ¼ cup red onion, finely chopped
  • ⅓ cup dill pickles, chopped
  • ½ lemon, juiced
  • 2 tbsp mayo
  • 1 tbsp dijon or spicy mustard
  • 1 pinch salt and pepper


  1. In a mixing bowl, lightly mash chickpeas with a fork.
  2. Add chopped parsley, celery, red onion, and dill pickles, lemon, mayo, mustard, and salt and pepper. Season to taste with more salt, pepper, or lemon juice as needed.
  3. Serve on toasted bread and add any toppings you wish like sliced tomato, microgreens, or avocado!
  4. Can be stored in the fridge for up to three days.
Next-Level Tips
  • Make it a veggie “tuna” melt.
  • Mix in chopped Square Roots Dill or Basil for an added flavor boost.
  • Swap out chickpeas for white beans or canned tuna.