Chickpea 'Tuna' Salad

🕒 Prep: 10 min
🔥 Cook:
🍽 Serves: 4
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Looking for a plant-based twist on a classic favorite? This Chickpea 'Tuna' Salad is a game-changer. It's perfect for those craving the nostalgic taste of tuna salad without the fish.

Ingredients for Chickpea 'Tuna' Salad

Chickpeas are the star of this dish, providing a hearty texture and protein boost. By mashing them, you mimic the flaky texture of tuna. Vegan mayonnaise brings creaminess to the salad, ensuring it holds together nicely. Celery adds a crunchy contrast to the creamy mixture, while red onion introduces a sharp, tangy bite. Fresh dill imparts a fresh, herbaceous aroma, making the salad vibrant. Lemon juice provides a zesty kick, balancing the flavors. Dijon mustard adds a subtle depth and tanginess. Finish with salt and pepper to enhance all the flavors.

Tips & Tricks

  • If you prefer a creamier texture, mash the chickpeas a bit more.
  • Letting the salad sit in the fridge for a few hours intensifies the flavors.
  • For an extra kick, add a pinch of cayenne pepper or a dash of hot sauce.
  • Use fresh lemon juice for the best taste — it makes a notable difference.

Serving Suggestions

This Chickpea 'Tuna' Salad is incredibly versatile. Serve it between slices of whole-grain bread with lettuce and tomato for a satisfying sandwich. It's also delicious wrapped in a tortilla with some crunchy lettuce. For a lighter option, scoop it onto a bed of mixed greens. You can even enjoy it with some whole grain crackers as a snack.

Frequently Asked Questions

Can I use dried chickpeas instead of canned?
Yes, just cook them until tender before using.
How long does this salad last in the fridge?
It keeps well for up to 3-4 days in an airtight container.
Can I make this salad gluten-free?
Absolutely! Just ensure your mayo and mustard are gluten-free certified.

Chickpea 'Tuna' Salad Recipe Walkthrough

Start by opening that can of chickpeas. Drain and rinse them well to get rid of any excess sodium and that canned taste. Then, grab a large bowl and pour those chickpeas in. Use a fork or a potato masher to mash them. Aim for a chunky consistency, where some chickpeas are fully mashed and others are just slightly broken down. This gives the salad some texture.

Next, add in your vegan mayonnaise — this is what makes the salad creamy and holds it all together. Toss in the finely chopped celery and red onion for that crunch and bite. Add the fresh dill for an aromatic lift, and squeeze in the lemon juice to brighten the whole dish. Stir in the Dijon mustard for an extra flavor punch.

Mix everything together until well combined, ensuring every bite has a bit of everything. Taste the salad, then season it with salt and pepper to your liking. If you have time, let it chill in the fridge for at least 30 minutes. This allows all the flavors to meld beautifully.

Why You'll Love This Recipe

  • Quick and easy to make — ready in under 15 minutes.
  • Budget-friendly with simple pantry staples.
  • Rich in protein and fiber, keeping you full and satisfied.
  • Great for meal prep — flavors deepen as it sits.
  • Perfect for sandwiches, wraps, or as a standalone salad.

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

Step-by-step 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.

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