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Creamy Garbanzo Salad

A delicious and healthy alternative to your classic tuna salad.  Use it as a dip for crackers, and a perfect filling for an easy sandwich!

Course Lunch, Make Ahead, Picnic, Snack
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 people
Author Rachel Leonard



  • 2 14 oz cans Chickpeas
  • 3/4 cup Carrot small dice
  • 3/4 cup Celery small dice
  • 3/4 cup Bell Pepper Small dice
  • 1 Scallion chopped
  • 1/4 cup Red Onion small dice
  • 1/2 Large Avocado
  • 6 oz silken tofu
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tbsp Lemon Juice
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp Sweet Relish
  • 1/4 tsp Smoked Paprika
  • 1/4 tsp Celery seeds
  • 1/4 tsp Black Pepper
  • 1/4 tsp Mustard powder
  • Sea salt to taste

Sandwich Fix'ns

  • Sprouted Whole Grain Bread
  • Sliced Roma Tomatoes
  • Butter Lettuce


  1. Prepare and chop your carrots, celery, bell pepper, red onion and scallion and place in a small mixing bowl. Set Aside.
  2. Using a small immersion blender or food processor, blend the avocado, tofu, apple cider vinegar, lemon juice, and mustard until smooth. 
  3. Strain and wash your garbanzos, and place in a medium mixing bowl. With a potato masher or a fork mash the beans until most are broken up and it starts to resemble tuna salad. You don't want it to be smooth but textured and chunky. Season the beans with a pinch of salt and pepper.  
  4. Add the chopped vegetables, avocado-tofu cream, and the remaining spices and relish and mix well. Taste and adjust according to your preference.