Description
A delicious and satisfying plant-based alternative to traditional tuna salad, this Chickpea “Tuna” Salad is packed with flavor and nutrients. Perfect for a quick and easy lunch or meal prep option.
Ingredients
Scale
Main Ingredients:
- 1 (15 oz) can chickpeas, drained and rinsed
- 2 tablespoons vegan mayo or regular mayo
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
Additional Ingredients:
- ¼ cup finely chopped celery
- 2 tablespoons finely chopped red onion
- 1 tablespoon chopped dill pickles or relish
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- fresh parsley for garnish (optional)
Instructions
- Mash Chickpeas: In a medium bowl, mash the chickpeas with a fork or potato masher until flaky but not completely smooth.
- Mix Ingredients: Add the mayo, mustard, lemon juice, celery, red onion, pickles, garlic powder, salt, and pepper. Mix well until fully combined.
- Adjust Seasoning: Taste and adjust seasoning as needed.
- Serve: Serve chilled or at room temperature in a sandwich, wrap, or lettuce cups. Garnish with parsley if desired.
Notes
- For extra flavor, stir in a dash of smoked paprika or a spoonful of capers.
- This salad keeps well in the fridge for up to 4 days and is perfect for meal prep.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 11 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 0 mg
