Vegan Tuna Salad with Chickpeas
A plant-based spin on tuna salad with chickpeas! High in protein and fiber, affordable, and tasty! Make the best vegan tuna salad sandwiches ever.
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Servings: 4
Ingredients
- 1 (15 oz) can chickpeas, drained and rinsed
- 2 tablespoons minced onion (any kind! red, white, green)
- 2 ribs celery, finely diced
- 1/3 cup vegan mayonnaise
- 2 teaspoons Dijon mustard
- 1 tablespoon tablespoon dill relish
- juice of 1/2 lemon
- salt and pepper to taste
Instructions
- After rinsing your chickpeas, make sure to shake off as much of the water as you can. Add the chickpeas into a bowl and mash with the back of a fork or a potato masher. (It's okay to leave some texture.)
- Add remaining ingredients and stir to combine. You may wish to add a little more mayo for a creamier chickpea salad. Add salt and pepper to taste. How much salt will depend on how salty your brand of canned chickpeas and vegan mayo are.
- Enjoy right away on a sandwich or vegan "tuna" melt, or store in an airtight container in the fridge for up to 5 days.
Notes
Lighter options: For a healthier, higher-protein mayo option, try my tofu mayo. If you prefer to eat oil-free, you can also try subbing in hummus, unsweetened plain nondairy yogurt, or mashed avocado (but note that the avocado will go brown if you have leftovers).
For a more "fishy" flavor: Add in 1-2 teaspoons seaweed flakes (e.g. Kelp Granules, Dulse Granules, or kelp powder). You can blitz a few sheets of sushi nori in your blender to make your own. Or if you have furikake in your pantry you can add this to your chickpea salad.
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