Vegan Chickpea Tuna Salad
This Vegan Chickpea Tuna Salad is the perfect filling for a sandwich! It only requires 6 ingredients and 10 minutes to make and is super creamy and packed with flavor. This is the perfect vegan lunch recipe!
Servings: 3 Servings
Calories: 161kcal
Cost: $2
Equipment
- 1 Large Bowl
- 1 Cutting Board
- 1 Chefs Knife
- 1 Potato Masher
- Measuring Cups and Spoons
Ingredients
- 1 15 oz Can of Chickpeas, drained and rinsed
- 1 Stalk Celery, finely chopped about ½ cup
- 3 tablespoon Finely Chopped Red Onion see note!
- 3 tablespoon Vegan Mayonnaise see note
- 2 teaspoon Dijon Mustard
- 1 tablespoon Finely Chopped Dill Pickle or relish
- Pinch Salt and Black Pepper
Instructions
- Add the chickpeas to a large bowl. Using a fork or potato masher, mash the chickpeas until they are mostly broken up. See note.1 15 oz Can of Chickpeas, drained and rinsed
- Add the chopped celery, onion, vegan mayonnaise, chopped dill pickle and Dijon mustard into the bowl. Season with a pinch of salt and black pepper, then stir everything together with a spoon until well combined and creamy.1 Stalk Celery, finely chopped, 3 Tbsp Finely Chopped Red Onion, 3 Tbsp Vegan Mayonnaise, 1 Tbsp Finely Chopped Dill Pickle, Pinch Salt and Black Pepper, 2 tsp Dijon Mustard
- Serve as desired.
Notes
Chop the celery and onion as small as you can. This way, you get a little bit of everything in each bite.
My favorite vegan mayonnaise is Hellman's Plant Based Mayo!
Mash the chickpeas to your liking! If you like a chunkier salad, don't mash them up much, but if you like a smaller chunk, then mash until it looks good to you.
To store: place the chickpea egg salad into an airtight container and store in the refrigerator for up to 4 days.
Nutrition
Serving: 1Serving | Calories: 161kcal | Carbohydrates: 23g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 32mg | Potassium: 53mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 9IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 0.5mg