Vegan Lunch Recipes: Chickpea "Tuna" Salad
This easy chickpea tuna salad is bright, creamy, crunchy, and a perfect vegan tuna replacement over sandwiches and crackers! The recipe is plant-based, gluten-free, easy to prepare and a great appetizer, side dish or snack.
Servings 4
Ingredients
- 1 (15-oz) can chickpeas drained and rinsed
- 1/2 small (60 g) red onion roughly chopped
- 1/3 cup (50 g) celery chopped
- 1/4-1/3 cup (60-80 g) vegan mayonnaise or tahini sauce
- 2 small dill pickles
- 1 1/2 Tbsp lime juice or lemon juice
- 2 tsp Dijon mustard
- 1 nori sheet crumbled into small pieces
- 1 tsp capers (optional)
- 1/2 tsp dried dill
- Salt and pepper to taste
- Bread slices for serving
Instructions
- You can watch the video in the post for visual instructions.First, roughly chop the red onion, celery, and dill pickles, and transfer them to a food processor along with all the remaining ingredients.
- Pulse the mixture about 8-12 times until it’s well incorporated but still has plenty of texture.
- OR, if you don’t have a food processor, finely dice the veggies first, transfer the chickpeas to a medium-large bowl and roughly mash them with a fork or potato masher, then add in the remaining ingredients and stir to combine.
- Finally, taste the vegan tuna salad and adjust any of the flavors (mayo, lemon/lime, mustard, dill, salt & pepper). Enjoy!
Notes
- I served the no-tuna salad with this gluten-free protein bread.
Nutrition Facts
Vegan Lunch Recipes: Chickpea "Tuna" Salad
Amount per Serving
Calories
188
% Daily Value*
Fat
11
g
17
%
Saturated Fat
1
g
5
%
Sodium
430
mg
18
%
Potassium
157
mg
4
%
Carbohydrates
13
g
4
%
Fiber
5
g
20
%
Sugar
4
g
4
%
Protein
5
g
10
%
Vitamin A
131
IU
3
%
Vitamin C
4
mg
5
%
Calcium
50
mg
5
%
Iron
0.2
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.