Creamy Chickpea Tuna Salad
This simple chickpea tuna salad is a delightful vegan take on a picnic classic. Creamy mashed chickpeas form a flaky base, perfectly complemented by briny vegetables and zesty vegan mayo. Enhanced with chopped nori for an authentic 'fishy' flavor, this quick and versatile salad is an instant hit. Enjoy it in sandwiches, wraps, or as a protein-packed topping for salads.
Price per Serving
Instructions
- 1
In a large bowl, mash the chickpeas (2 cans) with a potato masher or fork until mostly mashed.
- 2
Finely chop nori (1 sheet) (optional for fishy flavor; kelp granules (1 tsp) can be used instead) with a sharp knife or kitchen scissors.
- 3
To the bowl, add the [chopped nori] (or [kelp granules]), dill pickle relish (4 tbsp), fresh lemon juice (2 tbsp), celery (1 rib), diced red onion (2 tbsp), vegan mayo (0.5 cup), salt (0.5 tsp), and [few shakes black pepper]. Add chopped pepperoncinis (2 tbsp) and chopped capers (1 tsp) if desired. Stir well to combine.
- 4
Cover and place in the refrigerator for at least 30 minutes to let it get cold and let the flavors come together. You can also enjoy it right away.
- 5
Serve on sandwiches, with crackers, on salads, or make a vegan tuna melt with some vegan cheese. Enjoy!
- 6
Leftovers: Keep [chickpea tuna] in a covered container in the refrigerator for 4 days.
Nutrition Facts
Per portion
Macronutrients
Micronutrients
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