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Vegan Chickpea Tuna Salad

A deliciously creamy plant-based alternative to traditional tuna salad, packed with flavor and perfect for any occasion.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: Healthy, Vegan
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can 1 can of chickpeas (15 oz), drained and rinsed
  • 1/4 cup 1/4 cup celery, finely diced
  • 1/4 cup 1/4 cup red onion, finely diced
  • 1/4 cup 1/4 cup vegan mayonnaise
  • 1 tablespoon 1 tablespoon Dijon mustard
  • 1 tablespoon 1 tablespoon lemon juice
  • to taste Salt and pepper
Optional Add-ins
  • Diced pickles, nutritional yeast, or your favorite herbs for an extra flavor boost Optional flavor enhancements.

Method
 

Preparation
  1. In a large bowl, use a fork or potato masher to mash the chickpeas until they are broken down but still chunky.
  2. Stir in the diced celery and red onion until well combined.
Mixing Dressing
  1. In a separate small bowl, whisk together the vegan mayonnaise, Dijon mustard, lemon juice, salt, and pepper.
Combine
  1. Pour the dressing over the mashed chickpeas and veggies. Mix until everything is evenly coated.
Taste and Adjust
  1. Taste the salad and adjust salt, pepper, or add any additional ingredients you desire, like diced pickles for tanginess.
Chill (Optional)
  1. For the best flavor, refrigerate the salad for at least 30 minutes before serving.

Notes

This salad can be served in a sandwich, on crackers, or on a bed of greens. Store in an airtight container up to 3-5 days in the fridge, or freeze for up to a month.