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

     

  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. Season with salt and pepper to taste.

     

  4. Garnish with fresh parsley if desired.

     

  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/