Chickpea Vegan Tuna Salad
by: claire cary
This mashed chickpea vegan tuna salad is a vegetarian take on the classic tuna salad. It's the perfect plant based lunch for school, work, or a trip to the beach. It's dairy and gluten free and ready in 10 minutes!
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Ingredients
- 2 cans chickpeas
- 2 medium carrots
- ½ large red onion about 1/3 cup chopped
- 2 stalk celery
- ⅓ cup fresh cilantro
- 2-3 clove garlic finely minced
- Juice from 1 lemon or more to taste
- 4-5 tbsp dijon mustard
- 2 tbsp runny tahini see notes
- Salt and pepper to taste
Instructions
- Drain and rinse the chickpeas and add to a bowl.
- Use a fork, potato masher or food processor to mash the chickpeas, being sure to leave a few chickpea chunks.
- Grate or shred the carrots and add to the bowl.
- Finely chop the onion, cilantro, celery, mince the garlic and add to the bowl.
- Add in all remaining ingredients and mix well.
- Taste, and adjust seasonings as desired.
- Enjoy as is, on top of some toast, or in a wrap!
Notes
Your tahini should be nice and runny-not like cardboard! I like the brand Soom Foods or the 365 Whole Foods tahini.
Once prepared, this chickpea tuna salad will keep in the fridge for 5 days.
Make sure to rinse the chickpeas really well, until no bubbles remain.
I do not recommend subbing the dijon mustard for any other kind of mustard.
Serving: 1cup / Calories: 287kcal / Carbohydrates: 41.9g / Protein: 13.3g / Fat: 8.6g / Fiber: 12.6g
