No Tuna Salad

No Tuna Salad

4
veggiegal 0

"Quick and easy vegetarian main dish made from pantry items in just a few minutes. Perfect for summer picnics or fast weeknight meals. Serve on bread, buns, crackers, pita bread, or plain."

Ingredients 20 m {{adjustedServings}} servings 138 cals

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 138 kcal
  • 7%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 16.9g
  • 5%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 3 mg
  • < 1%
  • Sodium:
  • 364 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Pulse pickles, celery, onion, and pickle juice together in a food processor until evenly chopped; add chickpeas and pulse until beans are roughly chopped. Transfer mixture to a bowl.
  2. Stir oats into chickpeas mixture until well mixed. Add mayonnaise and mustard; stir well. Let sit for flavors to blend, about 10 minutes.
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Footnotes

  • Cook's Note:
  • More pickle juice, mayonnaise, or Dijon mustard can be added to taste or to make creamier.
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Reviews 4

  1. 4 Ratings

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sueb
9/8/2013

I used a chopped cucumber in place of the dill pickle, and this was fabulous! This is my kind of lunch with some veggies on the side!

Tracey
9/7/2013

Too much dill! If you like dill, you will love it.

Cat Hill
2/28/2014

I saw a question about this recipe on the Buzz since it had been nominated for Recipe Group. I had everything on hand and I really need a way to get whole oats into my diet so I tried it. I did make it for 1 serving so instead of using the food processor I used my immersion blender on the oatmeal, pickle juice and garbanzo beans and then hand chopped the onion, pickles & celery. Mixed together with the mayo & mustard. Loved it! I used Klaussen dill pickles and thought the flavor was great could even throw in some sweet pickles too. Definitely a keeper!