The versatile no-cook recipe is vegan and perfect as a sandwich or with snack crackers. Freelance writer and cocktail book author Colleen Graham is a seasoned mixologist who loves sharing tuna salad sour cream knowledge of spirits and passion for preparing drinks. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In this cold salad, canned chickpeas take the place of tuna and are mashed to a similar consistency. Enjoy the salad for lunch over bread or lettuce, or combine the two, add a tomato slice, and use spicy mustard or Vegenaise as a sandwich spread. Serve it with crackers for an appetizer or snack or take it along for a picnic. Mash chickpeas in a medium mixing bowl with a potato masher or fork.

Add remaining ingredients and mix well. Serve on bread, lettuce, or crackers. To use dried chickpeas, soak overnight, then drain and add them to a pot of boiling water. After 5 minutes, reduce the heat and simmer for about 1 hour.

Red onion is common in tuna salad because it has a mild flavor and adds a pop of color. Yellow or white onions would add a nice bite to the salad. Store the salad in a covered container in the refrigerator for up to one week. Substitute spicy brown or Dijon mustard for the dill relish, or use diced dill pickles. Give it a little tang with a tablespoon of fresh lemon juice. Add chopped capers, garlic, olives, scallion, or shallot.