Description
A delicious and satisfying vegan “tuna” salad made with chickpeas. It’s perfect for sandwiches, wraps, or enjoying with crackers. This recipe offers a plant-based alternative that’s easy to make and full of flavor.
Ingredients
Scale
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1/4 cup vegan mayonnaise
- 2 tablespoons finely chopped celery
- 1 tablespoon finely chopped red onion
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried dill
- Salt to taste
- Black pepper to taste
Instructions
- In a medium bowl, mash the chickpeas with a fork or potato masher until mostly broken down but still with some texture.
- Add the vegan mayonnaise, chopped celery, chopped red onion, lemon juice, Dijon mustard, and dill to the bowl.
- Stir everything together until well combined.
- Season with salt and black pepper to your preference.
- Taste and adjust seasonings as needed.
- Serve immediately or chill for later.
Notes
- For a finer texture, you can pulse the chickpeas a few times in a food processor before mashing.
- Add other seasonings like a pinch of garlic powder or paprika for extra flavor.
- Serve on your favorite bread with lettuce and tomato for a classic sandwich.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sandwich Filling
- Method: Mashing and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: Approximately 250
- Sugar: Approximately 3g
- Sodium: Approximately 400mg
- Fat: Approximately 15g
- Saturated Fat: Approximately 2g
- Unsaturated Fat: Approximately 13g
- Trans Fat: 0g
- Carbohydrates: Approximately 25g
- Fiber: Approximately 5g
- Protein: Approximately 5g
- Cholesterol: 0mg