This easy chickpea tuna salad is bright, creamy, crunchy, and a perfect vegan tuna replacement over sandwiches and crackers! The recipe is plant-based, gluten-free, easy to prepare and a great appetizer, side dish or snack.
236 kcal
/serving
15 min
Serves
4
Easy
American
Vegan
Gluten Free
Ingredients
- 1 (15-oz) can chickpeas (drained and rinsed)
- 1/2 small red onion (roughly chopped)
- 1/3 cup celery (chopped)
- 1/4-1/3 cup vegan mayonnaise (or tahini sauce)
- 2 small dill pickles
- 1 1/2 Tbsp lime juice (or lemon juice)
- 2 tsp Dijon mustard
- 1 nori sheet (crumbled into small pieces)
- 1 tsp capers (optional)
- 1/2 tsp dried dill
- Salt and pepper (to taste)
- Bread slices (for serving)
Preparation
Not specified
Cooking
- You can watch the video in the post for visual instructions.First, roughly chop the red onion, celery, and dill pickles, and transfer them to a food processor along with all the remaining ingredients.
- Pulse the mixture about 8-12 times until it’s well incorporated but still has plenty of texture.
- OR, if you don’t have a food processor, finely dice the veggies first, transfer the chickpeas to a medium-large bowl and roughly mash them with a fork or potato masher, then add in the remaining ingredients and stir to combine.
- Finally, taste the vegan tuna salad and adjust any of the flavors (mayo, lemon/lime, mustard, dill, salt & pepper).
- Enjoy!.
Plating & Serving
Not specified
Suggested Sides
Nutrition per Serving
236
Calories
9.8g
Protein
8% DV
30.5g
Carbs
10% DV
9.0g
Fat
12% DV
8.1g
Fiber
21% DV
5.6g
Sugars
633mg
Sodium
42% DV
| Diet Type | Balanced High Fiber |
| Health Labels | Vegan Vegetarian Pescatarian Dairy Free Egg Free Milk Free Peanut Free Tree Nut Free Soy Free Fish Free Shellfish Free Pork Free Red Meat Free Crustacean Free Sesame Free Lupine Free Mollusk Free Alcohol Free Sulphite Free Kosher |
| Allergen Info | Soy |
* Daily Values based on a 2,000 calorie diet.
Copy to your calorie tracker:
Recipe Details
