Description
This Vegan Chickpea "Tuna" Salad brings all the nostalgic, savory flavors of a classic deli staple right to your vibrant, plant-based plate. It's a delightful combination of creamy, smashed chickpeas and crisp vegetables that creates a texture paradise, with an oceanic flavor profile and packed with nutrients.
Ingredients
3 cups Cooked Chickpeas
1/2 cup Avocado Oil Mayonnaise
2 stalks Fresh Celery, finely diced
1/4 cup Red Onion, finely minced
1 tablespoon Dijon Mustard
1 tablespoon Fresh Lemon Juice
1 tablespoon Capers, drained
1 teaspoon Nori or Dulse Flakes
2 tablespoons Fresh Dill, chopped
Sea Salt & Black Pepper to taste
Instructions
- Drain and thoroughly rinse the chickpeas. Place in a large mixing bowl and mash to a flaky consistency, leaving some whole pieces
- Add finely diced celery, minced red onion, and drained capers to the bowl
- In a separate bowl, mix avocado oil mayonnaise, Dijon mustard, fresh lemon juice, and dulse flakes
- Pour the dressing over the chickpea mixture, add fresh chopped dill and season with sea salt and black pepper. Fold gently to combine
- Chill in the refrigerator for about thirty minutes for best flavor. Adjust seasoning before serving
Notes
For a mayo-free option, use tahini or mashed avocado instead of mayonnaise.
Store leftovers in an airtight container in the fridge for 4-5 days.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Lunch
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 210 kcal
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 12 g
- Saturated Fat: 1 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 0 mg