This chickpea salad is a healthier spin on traditional tuna salad. As people are learning that tuna fish can be loaded with toxic mercury that has built up in their flesh from our polluted oceans, many people are looking for better alternatives. Enter: the chickpea!
This easy vegan chickpea “tuna” salad has the flavor and feel of tuna fish salad, minus the mercury. It’s packed with plant protein and is easy to whip up for lunch throughout the week. I often double the recipe as it stores beautifully in the fridge for several days.
You can serve this vegan tuna salad on a sandwich, on open-faced toast, in lettuce cups, or just dive in with a spoon. It really is that good.
Easy Vegan Chickpea Salad Recipe:
Note: I encourage you to double this recipe so you’ll have leftovers for the week. Ingredient amounts don’t need to be exact, feel free to eyeball it so you have fewer dishes to clean.
1 can of chickpeas, rinsed and drained
1/4 cup of vegan mayo (such as Vegenaise or Just Mayo)
1/4 cup of diced tomatoes
2 celery stalks, diced
1/3 cup of diced dill pickle
2 cloves of garlic, minced
2 tablespoons of red onion, diced
1 tablespoon of Dijon mustard
1/4 teaspoon of salt
1/4 teaspoon of black pepper
1 pinch of cayenne pepper (optional)
1. Drain and rinse one can of chickpeas (or two if you’re doubling the recipe).
2. In a large bowl, roughly smash chickpeas using a potato masher or fork. Leave them a little chunky for optimal texture.
3. Add all remaining ingredients and mix until thoroughly combined.
4. Serve on a sandwich, in lettuce cups, or eat it right out of the bowl.