🥪 Vegan Chickpea Tuna Salad
Creamy, tangy, and full of texture — great in sandwiches, lettuce wraps, or on crackers.
🌱 Ingredients (Makes 3–4 servings)
- 1 can (15 oz) chickpeas, drained and rinsed
- 2–3 tbsp vegan mayo (or mashed avocado or hummus)
- 1 tbsp Dijon mustard
- 1–2 tbsp lemon juice
- 1 tbsp olive oil (optional for richness)
- 1 celery stalk, finely chopped
- 2–3 tbsp red onion, finely chopped
- 1 tbsp pickle relish (or chopped dill pickles)
- Salt & black pepper, to taste
- 1 tsp garlic powder
- 1 tsp capers (optional – for a “sea” flavor)
- Fresh dill or parsley, chopped (optional)
👩🍳 Instructions
1. Mash the Chickpeas
- In a large bowl, mash chickpeas with a fork or potato masher until flaky but not puréed.
- Leave some chunks for texture.
2. Mix in the Good Stuff
Add to the bowl:
- Vegan mayo
- Mustard
- Lemon juice
- Olive oil (if using)
- Garlic powder
- Salt and pepper
- Chopped celery, onion, pickles, capers, and herbs
Stir until well combined.
3. Adjust to Taste
- Add more mayo or lemon for creaminess and tang.
- Season with extra salt, pepper, or mustard as needed.
🥙 Serving Ideas
- Sandwich: Stuff into bread with lettuce and tomato
- Wrap: Roll in a tortilla with greens and avocado
- Crackers or toast: Great as a high-protein snack
- Lettuce cups: Low-carb and crunchy
