Easy Vegan Chickpea "Tuna" Salad
This vegan chickpea tuna salad recipe will wow everyone! Prepped in just 15 minutes and can be made for a simple lunch or dress it up for a fun appetizer for your guests! Perfect as a sandwich, on top of crackers or straight from the spoon.
Servings: 6
Ingredients
- 2 cans chickpeas (15 oz. approx. each) rinsed and drained
- ⅓ cup vegan mayonnaise more as desired
- 2-3 celery stalks chopped
- ¼ cup red onion diced small
- 1-2 tsp capers
- 1-2 Tbsp fresh lemon juice
- 2-3 Tbsp fresh chopped dill
- Sea salt and cracked pepper to taste
Instructions
- In a medium bowl, using a potato masher or other similar tool, mash chickpeas well until mashed with some chunks throughout. You can also do this in a food processor.
- Add in all other ingredients and stir well to combine. Adjust seasoning as desired.
- Chill for 10-20 minutes before serving.
- Enjoy on a sandwich or however you would usually have tuna salad.
Notes
Use fresh dill if possible. I know I already said this, but I find the difference in flavor between fresh and dried dill is major. The dill is a big part of the flavor of this salad so that's why I find it so important.
Allow this chickpea tuna to chill before serving. To allow the flavors to really meld together, let the salad chill for at least about 20 minutes before serving.
Storage: Store in an airtight container for up to 5 days. I find the second day to be the very best for this recipe because the flavors have plenty of time to really soak in. While I don't suggest freezing this salad, it can still be done. I feel like the flavor is just not the best after it has thawed, but it is still edible. You can freeze in an air tight freezer safe container for up to 3 months. I suggest using a sturdy container and not a freezer bag of any kind.
Nutrition
Calories: 243kcal | Carbohydrates: 31g | Protein: 10g | Fat: 9g | Saturated Fat: 1g | Sodium: 73mg | Potassium: 335mg | Fiber: 8g | Sugar: 6g | Vitamin A: 52IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 3mg