Chickpea Tuna Salad
This Chickpea Tuna Salad is a delightful twist on a classic, bringing together the creamy, savory flavors I love while being completely plant-based. It's perfect for a quick lunch or a picnic with friends!
I remember the first time I made this Chickpea mashed chickpeas Salad—it was a sunny day, and I had friends over for lunch.
We were all craving something light yet filling, and this salad fit the bill perfectly!
I love how versatile it is; the flavors meld together beautifully, and it reminds me that plant-based eating can be super satisfying.
Plus, it’s a great way to sneak in some extra protein and fiber!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Canned chickpeas are my go-to for this salad—so convenient! If you want to use dried chickpeas, just make sure to soak and cook them beforehand. The vegan mayonnaise brings creaminess, but feel free to use tahini or avocado for a different flavor. If you like a bit of heat, throw in some chopped jalapeños!
Tips & Notes
- •I keep mine in a glass jar in the fridge; it stays fresh for about 3-4 days.
- •If you want to add more protein, try adding some chopped cooked quinoa or edamame!
Recipe Variations
- •Sometimes I’ll throw in some chopped walnuts for a nice crunch.
- •If I’m feeling fancy, I’ll add some capers for a briny flavor.
Storage & Freezing
Store any leftovers in an airtight container in the fridge. It’s great for meal prep and can be easily packed for lunches!
Frequently Asked Questions
Can I make this salad ahead of time?
Absolutely! It actually tastes even better after the flavors meld together for a few hours in the fridge. Just give it a good stir before serving.
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This Chickpea Tuna Salad is a delightful twist on a classic, bringing together the creamy, savory flavors I love while being completely plant-based. It's perfect for a quick lunch or a picnic with friends!
Ingredients
Instructions
- 1
In a large bowl, mash the canned chickpeas with a fork or potato masher until they’re mostly broken down but still have some texture.
- 2
Add the chopped celery, red onion, dill pickles, vegan mayonnaise, Dijon mustard, lemon juice, dried dill, salt, and black pepper.
- 3
Mix everything together until well combined. Taste and adjust the seasoning if needed; I love adding a little extra lemon juice for brightness.
- 4
Serve the chickpea salad on whole grain bread, topped with fresh parsley. You can also enjoy it in lettuce wraps or with crackers!
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