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Vegan Chickpea “Tuna” Salad

Cooking Method:
Cuisine: ,
Courses: ,
Difficulty: Beginner
Calories: 320 kcal
Ingredients
  • 1 can (15 oz) chickpeas (drained and rinsed)
  • 2 tbsp vegan mayo
  • 1 tbsp lemon juice or apple cider vinegar
  • 1 tbsp red onion (finely chopped)
  • 1 celery stalk (finely chopped)
  • 1 tbsp capers or pickle relish (optional)
  • 1 tsp Dijon mustard
  • salt and pepper (to taste)
  • Fresh parsley (finely chopped (optional))
Instructions
  1. 1

    In a mixing bowl, mash the chickpeas until they are mostly broken down, but still have some texture.

     

  2. 2

    Add in the vegan mayo, lemon juice or vinegar, red onion, celery, capers or relish, and Dijon mustard. Mix until all ingredients are well combined.

     

  3. 3

    Season with salt and pepper to taste.

     

  4. 4

    Garnish with fresh parsley if desired.

     

  5. 5

    Serve immediately on toasted bread, crackers, or atop a bed of greens.

Nutrition Facts

Amount Per Serving
Calories 320kcal
% Daily Value *
Total Fat 12g19%
Saturated Fat 1g5%
Sodium 470mg20%
Potassium 400mg12%
Total Carbohydrate 42g15%
Dietary Fiber 11g44%
Sugars 7g
Protein 12g24%
Calcium 80 mg
Iron 4 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Substitutions:

  • You can replace vegan mayo with avocado for a creamier texture. If you're not a fan of capers, chopped pickles work as a wonderful alternative.

Pairing:

  • Complements a crisp, fresh salad or a steaming bowl of vegetable soup.

Tip:

  • Refrigerate for an hour before serving to allow flavors to meld together beautifully.
Keywords: Dairy Free, Gluten Free (depends on serving method), High Protein, Organic, Vegan
Read it online: https://cookingwithboo.com/recipe/vegan-chickpea-tuna-salad/