Chickpea 'Tuna' Salad
A delicious, protein-packed, vegan alternative to classic tuna salad, perfect for sandwiches, wraps, or on its own.
Equipment
- Mixing bowl
- Fork or potato masher
- Knife
- Cutting board
- Measuring cups
- Spoon
Ingredients
- 1 can chickpeas drained and rinsed, 15 oz
- 1/4 cup vegan mayonnaise
- 1 tbsp dijon mustard
- 1 tbsp lemon juice freshly squeezed
- 1 tsp soy sauce or tamari
- 1 stick celery chopped
- 2 tbsp red onion finely diced
- 2 tbsp pickles finely chopped
- 1 tbsp fresh dill chopped, optional
- 1/4 tsp salt to taste
- 1/4 tsp black pepper to taste
Instructions
- Place the drained and rinsed chickpeas in a mixing bowl.
- Using a fork or potato masher, mash the chickpeas until they are mostly broken down but still have some texture.
- Add vegan mayonnaise, dijon mustard, lemon juice, and soy sauce to the mashed chickpeas. Mix well to combine.
- Stir in the chopped celery, red onion, pickles, and fresh dill (if using).
- Season with salt and black pepper to taste. Adjust flavors as necessary.
- Serve immediately in sandwiches, wraps, or with crackers, or chill in the refrigerator before serving.
Notes
This salad can be stored in an airtight container in the refrigerator for up to 3 days. For extra flavor, add a pinch of smoked paprika or nori flakes to mimic the taste of the sea.