Description

This Vegan Chickpea Tuna Salad is a protein-packed alternative to traditional tuna salad, featuring a flaky texture from mashed chickpeas and a tangy, creamy dressing.

Ingredients

Scale

2 cans (15 oz each) Cooked Chickpeas (Garbanzo Beans)
1/3 cup Vegan Mayo (Avocado Oil based)
2 stalks Celery, finely diced
1/4 cup Red Onion, minced
1 tablespoon Dijon Mustard
1 tablespoon Fresh Lemon Juice
1 sheet Nori Sheets or 1 tsp Kelp Granules
1 teaspoon Maple Syrup (optional)
2 tablespoons Fresh Dill, chopped
Sea Salt and Black Pepper to taste

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Instructions

Drain and rinse the chickpeas under cold water, then shake dry
Mash the chickpeas in a large mixing bowl until flaky, some should remain whole
Finely dice the celery and mince the red onion, then add to the bowl
Add the vegan mayo, Dijon mustard, lemon juice, and maple syrup. If using nori or kelp, crumble or powder it before adding
Season with fresh dill, sea salt, and black pepper, then fold everything gently to combine
Chill in the refrigerator for 30 minutes before serving for best flavor

Notes

For a spicier version, add sriracha or chopped jalapeños.

Store in an airtight container for up to 5 days in the fridge.

Prep Time: 10 mins
Cook Time: 0 mins
Category: Lunch
Method: Mixing
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 245 kcal
Sugar: 3g
Sodium: 420mg
Fat: 12g
Saturated Fat: 1.5g
Unsaturated Fat: 10.5g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 8g
Protein: 9g
Cholesterol: 0mg