Vegan Tuna Salad with Chickpeas
This Vegan Tuna Salad with Chickpeas is a plant-based take on a classic lunchtime staple. Lightly smashed chickpeas mimic the flaky texture of tuna, while celery, red onion, dill relish, and vegan mayonnaise bring all the familiar flavors of traditional tuna salad. This smashed chickpea salad works well for meal prep, as the flavor improves as it sits.
Servings: 4
Ingredients
- 2 15-ounce cans chickpeas drained and rinsed
- 3 stalks celery diced
- ½ red onion diced
- ½ English cucumber diced
- ¼ cup chopped fresh dill
- ⅓ cup vegan mayonnaise
- 2 tablespoon pickle juice
- 1 lemon juiced
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Add chickpeas to a bowl and use a fork to mash, leaving about ¼ of them as whole beans or larger pieces.
- Stir in the celery, red onion, cucumber and fresh dill.
- Make the dressing by adding the vegan mayonnaise, lemon juice, pickle juice, salt and pepper to a small bowl. Whisk together until combined.
- Toss the dressing with the chickpeas and vegetables. Transfer to an airtight container and refrigerate for a few hours, up to overnight, to let the flavors combine.
- Serve.