Easy Vegan Chickpea Tuna Salad
I encourage you to double this easy vegan chickpea tuna salad recipe so you'll have leftovers for the week. Ingredient amounts don't need to be exact—feel free to eyeball it so you have fewer dishes to clean.
Servings 3
Calories 138kcal
Ingredients
- 1 can chickpeas drained and rinsed
- ¼ cup vegan mayo
- ¼ cup tomatoes diced
- 2 stalks celery diced
- ⅓ cup diced dill pickles
- 2 cloves garlic minced
- 2 tablespoons diced red onion
- 1 tablespoon dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 pinch cayenne pepper
Instructions
- Drain and rinse one can of chickpeas (or two if you're doubling the recipe).
- In a large bowl, roughly smash chickpeas using a potato masher or fork. Leave them a little chunky for optimal texture.
- Add all remaining ingredients and mix until thoroughly combined.
- Serve on a sandwich, in lettuce cups, or eat it right out of the bowl.
Video
Nutrition
Calories: 138kcal | Carbohydrates: 5g | Protein: 1g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 506mg | Potassium: 146mg | Fiber: 1g | Sugar: 1g | Vitamin A: 271IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 0.3mg