Description
This Vegan Chickpea “Tuna” Salad is creamy, tangy, and packed with nutrients, the perfect quick and easy plant-based lunch!
Yield: 4servings | Serving Size: 3/4 generous cup
Ingredients
2 15-ounce canschickpeas, rinsed, drained and dried
⅓cupred onion, finely diced, from ¼ of a red onion
â…“cupcelery, finely diced
¼cup jarredpepperoncini, dried and chopped
2teaspoonspepperoncini juice
1tablespoonfresh dill, chopped
1tablespooncapers, drained and roughly chopped
½teaspoonlemon zest
1tablespoonlemon juice
â…“cuplight vegan mayonnaise, such as Reduced Fat Vegenaise or mayo of choice
½teaspoonKosher salt
Freshly ground black pepper
Optional for serving:
sourdough toast
sliced tomatoes, lettuce
Instructions
Add the chickpeas to a food processor bowl fitted with the blade attachment. Pulse until they’re chopped but still have texture, about 6-12 times. Transfer the chickpeas to a mixing bowl. Add the onion, celery, chopped pepperoncini and their juice, dill, capers, lemon zest, lemon juice, and mayonnaise to the bowl and stir to combine. Season with ½ teaspoon salt.
To serve, spoon the salad onto toast, this can also be served in lettuce cups or however you like to eat tuna salad. Makes 3 1/2 cups.
Last Step:
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Notes
Great For Meal Prep! Lasts up to 5 days and the flavors get better as it sits.
Nutrition
Serving: 3/4 generous cup, Calories: 242kcal, Carbohydrates: 32.5g, Protein: 11g, Fat: 8.5g, Saturated Fat: 1g, Cholesterol: 3mg, Sodium: 973.5mg, Fiber: 10g, Sugar: 11.5g
