Chickpea “tuna” salad. In this cold salad, canned chickpeas take the place of tuna and are mashed to a similar consistency. Veganaise replaces the typical mayonnaise, ensuring that the dish is egg-free as well. Mix in the flavor combination of celery, dill, onion, parsley, and relish, and you have a tasty salad in just a few minutes.
One of my favorite ways to enjoy this dish, however, is in a Chickpea Tuna Melt. Oh my gosh, is it a treat. Add the lemon zest to a large bowl with the pepper, and olive oil. You can have Chickpea “tuna” salad using 8 ingredients and 3 steps. Here is how you cook it.
Ingredients of Chickpea “tuna” salad
- Prepare 1 can of cooked chickpeas/garbanzo beans, drained and rinsed.
- Prepare 1/2 cup of celery.
- Prepare 1/2 cup of onion.
- Prepare 2 Tbs of capers.
- It’s 2 tbs of green onion.
- You need 1/4 cup of mayo (I use avocado oil mayo).
- You need Squeeze of lime or lemon juice to taste.
- Prepare to taste of Salt pepper.
Quick and easy for meal prep! To a large mixing bowl, add the chickpeas, tomatoes, cucumber, onions, and bell pepper. Drain the tuna and flake into the bowl. Vegan chickpea tuna salad is my spin on a traditional tuna salad, but with vegan ingredients.
Chickpea “tuna” salad instructions
- Pulse beans twice in pulser or blender. You Want it to have some texture still and not super smooth.
- Mix all ingredients and serve on toast or saltines!.
It is made with chickpeas instead of tuna and compliant alternatives for mayonnaise as well. While I will still have tuna here and there, I wanted a much lower cost version too. So, with my quest for more meatless meals, this salad mix was born. Put the chickpeas, tuna, tomatoes, cucumber, olives, capers and herbs in a large mixing bowl. Grate the lemon zest over the ingredients then pour over the lemon juice, add a good pinch of salt and pepper.