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.

Chickpea “tuna” salad 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

  1. Prepare 1 can of cooked chickpeas/garbanzo beans, drained and rinsed.
  2. Prepare 1/2 cup of celery.
  3. Prepare 1/2 cup of onion.
  4. Prepare 2 Tbs of capers.
  5. It’s 2 tbs of green onion.
  6. You need 1/4 cup of mayo (I use avocado oil mayo).
  7. You need Squeeze of lime or lemon juice to taste.
  8. 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

  1. Pulse beans twice in pulser or blender. You Want it to have some texture still and not super smooth.
  2. Mix all ingredients and serve on toast or saltines!.
  3. Yum!.

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.