Chickpea Tuna Salad is the perfect plant-based recipe that uses canned chickpeas, vegan mayo, celery, and spices for additional flavor. Great on sandwiches or paired with a salad for a delicious lunch!
- 1 can of chickpeas, drained and rinsed
- ⅓ cup vegan mayo
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- ¼ cup red onion, chopped
- ⅓ cup celery, chopped
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon cayenne pepper
Place 1 can of chickpeas, ⅓ cup mayo, 1 tablespoon Dijon mustard, 1 tablespoon lemon juice, ¼ cup chopped red onion, ⅓ cup chopped celery, ¼ teaspoon salt, ¼ teaspoon ground black pepper, and ⅛ teaspoon cayenne pepper into a food processor and pulse until incorporated and combined.
You may have to stop the food processor a few times to scrape down the sides to make sure everything is combined, but please be careful not to over mix.
Continue the process of pulsing until fully combined but the texture is still chunky or similar to tuna salad.
Stop the food processor and remove the chickpea salad in a small bowl to serve. Spread the mixture evenly on a slice of toast, topped with spinach (or any green you prefer), and sliced tomato.
Store any leftovers in an airtight container in the refrigerator up to 4 days.
Calories: 130kcal | Carbohydrates: 3g | Protein: 1g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 302mg | Potassium: 49mg | Fiber: 1g | Sugar: 1g | Vitamin A: 68IU | Vitamin C: 3mg | Calcium: 9mg | Iron: 1mg