Chickpea 'Tuna' Salad
Chickpea 'Tuna' Salad
Ingredients
- 2 cans chickpeas, 15-ounce, rinsed and drained
- 2 celery stalks, finely diced
- 1/4 cup red onion, finely minced
- 1/4 cup dill pickles, finely chopped
- 2 tablespoons fresh dill, chopped
- 1/2 cup vegan mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice, freshly squeezed
- 1/2 teaspoon nori flakes, or 1/4 teaspoon dulse flakes, optional for sea flavor
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Serving (Optional)
- 8 slices bread, toasted, or lettuce wraps
- 4 lettuce leaves
- 8 tomato slices
Instructions
- 1
In a large mixing bowl, add the rinsed and drained chickpeas. Using a fork or a potato masher, mash the chickpeas until mostly broken down but still with some texture. Avoid mashing them into a completely smooth paste.
⏱️ 5 min
- 2
Add the finely diced celery, minced red onion, chopped dill pickles, and fresh chopped dill to the bowl with the mashed chickpeas.
⏱️ 3 min
- 3
In a separate small bowl, whisk together the vegan mayonnaise, Dijon mustard, fresh lemon juice, nori flakes (if using), salt, and black pepper until well combined.
⏱️ 2 min
- 4
Pour the dressing over the chickpea mixture. Stir gently until all ingredients are thoroughly combined and coated with the dressing. Taste and adjust seasonings (salt, pepper, lemon juice) as needed.
⏱️ 3 min
- 5
Cover the bowl and refrigerate the chickpea 'tuna' salad for at least 15 minutes to allow the flavors to meld. This also helps the salad firm up slightly.
⏱️ 15 min
- 6
Serve the chickpea 'tuna' salad chilled. It's excellent on toasted bread as a sandwich, in lettuce wraps, or as a scoop on a bed of greens. Garnish with extra fresh dill if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chickpea 'Tuna' Salad
- 2 cans chickpeas, 15-ounce, rinsed and drained
- 2 celery stalks, finely diced
- 1/4 cup red onion, finely minced
- 1/4 cup dill pickles, finely chopped
- 2 tablespoons fresh dill, chopped
- 1/2 cup vegan mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice, freshly squeezed
- 1/2 teaspoon nori flakes, or 1/4 teaspoon dulse flakes, optional for sea flavor
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Serving (Optional)
- 8 slices bread, toasted, or lettuce wraps
- 4 lettuce leaves
- 8 tomato slices
Instructions
- 1
In a large mixing bowl, add the rinsed and drained chickpeas. Using a fork or a potato masher, mash the chickpeas until mostly broken down but still with some texture. Avoid mashing them into a completely smooth paste.
⏱️ 5 min - 2
Add the finely diced celery, minced red onion, chopped dill pickles, and fresh chopped dill to the bowl with the mashed chickpeas.
⏱️ 3 min - 3
In a separate small bowl, whisk together the vegan mayonnaise, Dijon mustard, fresh lemon juice, nori flakes (if using), salt, and black pepper until well combined.
⏱️ 2 min - 4
Pour the dressing over the chickpea mixture. Stir gently until all ingredients are thoroughly combined and coated with the dressing. Taste and adjust seasonings (salt, pepper, lemon juice) as needed.
⏱️ 3 min - 5
Cover the bowl and refrigerate the chickpea 'tuna' salad for at least 15 minutes to allow the flavors to meld. This also helps the salad firm up slightly.
⏱️ 15 min - 6
Serve the chickpea 'tuna' salad chilled. It's excellent on toasted bread as a sandwich, in lettuce wraps, or as a scoop on a bed of greens. Garnish with extra fresh dill if desired.
⏱️ 2 min