Description
This Vegan Chickpea Tuna Salad is a healthy and delicious alternative to traditional tuna salad, featuring mashed chickpeas, crunchy vegetables, and a creamy dressing. Perfect for sandwiches, wraps, or served on lettuce, it offers a burst of flavor in every bite!
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup vegan mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice (freshly squeezed is best)
- 1/4 cup red onion, finely chopped
- 1/4 cup celery, finely chopped
- 1/4 cup dill pickles, finely chopped
- 1 tablespoon capers, rinsed and chopped (optional)
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh dill or parsley for garnish (optional)
- Whole grain bread or lettuce leaves for serving
Instructions
- Open the can of chickpeas, drain the liquid, and rinse under cold water. Transfer to a large mixing bowl and gently mash with a fork or potato masher, leaving some texture.
- In a small bowl, whisk together vegan mayonnaise, Dijon mustard, and lemon juice until well blended. Add garlic powder and smoked paprika, mixing until fully incorporated.
- Add the chopped red onion, celery, dill pickles, and capers (if using) to the mashed chickpeas. Pour the dressing over the mixture and gently fold together, being careful not to over-mix.
- Taste and season with salt and pepper, adjusting to your preference. Optionally, add fresh herbs like dill or parsley for extra flavor.
- Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 30 minutes to allow flavors to develop.
- Serve on whole grain bread for a sandwich, on lettuce leaves for a lighter option, in wraps or pita pockets, or with crackers for a snack.
Notes
- Store leftovers in an airtight container in the refrigerator for 3-4 days. Stir before serving as separation may occur.
- Feel free to add diced bell peppers, avocado, olives, or experiment with different spices to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 0 minutes