I encourage you to double this easy vegan chickpea tuna salad 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.
Prep Time10 minutesmins
Total Time10 minutesmins
Course: Salad
Cuisine: American
Servings: 3
Calories: 138kcal
Author: Michelle Cehn | World of Vegan
Ingredients
1canchickpeasdrained and rinsed
¼cupvegan mayo
¼cuptomatoesdiced
2stalkscelerydiced
⅓cupdiced dill pickles
2clovesgarlicminced
2tablespoonsdiced red onion
1tablespoondijon mustard
¼teaspoonsalt
¼teaspoonblack pepper
1pinchcayenne pepper
Instructions
Drain and rinse one can of chickpeas (or two if you're doubling the recipe).
In a large bowl, roughly smash chickpeas using a potato masher or fork. Leave them a little chunky for optimal texture.
Add all remaining ingredients and mix until thoroughly combined.
Serve on a sandwich, in lettuce cups, or eat it right out of the bowl.
Video
Notes
This fantastic vegan chickpea tuna salad will keep for about 2 to 3 days inside your refrigerator! You could prepare it on Sunday night and have lunch sorted for a few days.It actually may taste even better the day after making it once the flavors have a chance to mix together! Freezing is not recommended.