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
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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.
The nutrition information provided on Sarah’s Vegan Kitchen is an estimate and is offered for general informational purposes only. Values will vary depending on the specific brands and amounts used.