Chickpea "Tuna" Salad
This vegan "tuna" salad exemplifies that the real magic in mayo-based salads lies in the fixings. Trust us when we say you won't miss the tuna because this creamy, tangy, and crunchy delight will satiate all your cravings for canned fish. With a can of chickpeas always on hand in our pantry, this effortless lunch option is only 5 minutes away.
Ingredients
- 1 1/2 c. chickpeas (from 1 15-oz can), drained and rinsed
- 3 tbsp. vegan mayonnaise
- 1 tbsp. dijon mustard
- 1 stalk celery, finely chopped
- 1/4 small red onion, finely chopped
- 1 tbsp. freshly chopped dill
- Kosher salt
- Freshly ground black pepper
TO SERVE:
- Sliced bread
- Butter lettuce
- Dill or bread and butter pickles
- Sliced tomatoes
Instructions
- In a medium bowl, use a fork or potato masher to mash the chickpeas into irregular sized pieces. (A few left whole is ok!)
- Add remaining ingredients and stir to combine. Season with salt and pepper to taste.
- Assemble sandwiches on bread topped with lettuce, pickles, and tomato.
Tried this recipe?Let us know how it was!