Rachel Steenland is a vegan blogger and recipe developer who is on a mission to shake up the world through the power of plants, by sharing tasty and easy 100% plant-based recipes to resources to help you live a vegan lifestyle. In this article, she shares her recipe for Chickpea Tuna Salad.
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Discover the ultimate in an quick lunch with this Easy Chickpea Tuna Salad – the ideal vegan tuna salad sandwich that stands out as a great alternative or main dish. Loaded with plant-based protein, this dish not only offers a delicious and satisfying option but also serves as an excellent source of nutrition. Elevate your lunch game with this fantastic plant-powered creation – an effortless and great recipe for your next meal!
Ingredients You’ll Need
Crafted with fresh herbs and fiber-rich chickpeas, it’s a delightful choice for your plant-based diet. Try it now and savor the goodness for a quick and wholesome option next time!
- 1 can of chickpeas (15 ounces), drained
- 1/4 cup red onion, finely diced
- 2 tablespoons vegan mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon dijon mustard
- 1 crisp celery stalks, finely diced
- Dill pickles
- 1/4 teaspoon sea salt, to taste
- 1/4 teaspoon dulse granules
- Ground black pepper, to taste
How To Make This Vegan Tuna Salad
- In a large bowl, roughly mash chickpeas with a fork or potato masher. Add the rest of the ingredients and stir until combined and has a creamy consistency. Refrigerate until ready to use.
- Store leftovers in an airtight container in the fridge and consume within 3 days.
Chickpea Tuna Salad – Recipe Card
Chickpea Tuna Salad
Ingredients
- 1 can chickpeas - 15 ounces, drained
- 1/4 cup red onion - finely diced
- 2 tablespoons vegan mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon dijon mustard
- 1 celery stalks - finely diced
- 1 whole dill pickle - finely diced
- 1/4 teaspoon sea salt - to taste
- 1/4 teaspoon dulse granules
- Ground black pepper - to taste
Instructions
- In a bowl, roughly mash chickpeas with a fork or potato masher. Add the rest of the ingredients and stir until combined. Refrigerate until ready to use.
- Store leftovers in an airtight container in the fridge and consume within 3 days.
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Recipe & Photography by Rachel Steenland.
