Chickpea 'Tuna' Salad

This Chickpea "Tuna" Salad is a delightful plant-based alternative to traditional tuna salad. Made with mashed chickpeas for protein and texture, this vegan version features creamy vegan mayo, crunchy celery, pungent red onions, and fresh dill. Perfect for sandwiches, wraps, or as a dip with crackers, this versatile salad is ideal for quick lunches or easy meal prep.

Prep time: 10 minutes
Cook time:
Serves: 4

Ingredients

1 can (15 oz) chickpeas, drained and rinsed

1/4 cup vegan mayonnaise

1/4 cup finely chopped celery

1/4 cup finely chopped red onion

1 tablespoon fresh dill, chopped

1 tablespoon lemon juice

1 teaspoon Dijon mustard

Salt and pepper to taste

Instructions

1. In a large bowl, mash the chickpeas with a fork or potato masher until they reach a chunky consistency.

2. Add the vegan mayonnaise, celery, red onion, dill, lemon juice, and Dijon mustard to the mashed chickpeas.

3. Mix all ingredients until well combined, and season with salt and pepper to taste.

4. Serve immediately or refrigerate for at least 30 minutes to allow the flavors to meld.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days.

Reheating

This salad is best served cold. If desired, let it sit at room temperature for a few minutes before serving to take the chill off.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.