If you’ve been vegan for a while, you probably have your own version of this chickpea salad recipe.
But if you’re a newbie or an omnivore, the idea of making a mock tuna salad from chickpeas might be new to you. It’s just as good dolloped onto salad greens as it is as a spread on fresh bread.
A few years ago, I did a back-to-school cooking demo at a local store and I made this recipe. It makes a quick-and-easy lunch, and it’s easy to hide veggies from picky kids in the mix. It was a big hit at the demo. I even overheard a man in the parking lot telling his wife that she should have tried it. You should try it, too!
To give this more of a “chicken salad” feel, rather than “tuna,” omit the seaweed flakes and use two teaspoons of dried dill.
- 1 1/2 cups cooked chickpeas, or one 14-ounce can (drained and rinsed)
- 1/2 cup vegan mayonnaise
- 1 Tbsp lemon juice
- 1 Tbsp yellow mustard
- 1/4 tsp sea salt
- 2 celery stalks, diced
- 2 scallions, thinly sliced
- 1 small carrot, diced
- 1/4 cup red bell pepper, diced (about 1/4 of a pepper)
- 1 teaspoon seaweed flakes
- 1 teaspoon dried dill
- Coarsely mash the chickpeas (by hand with a potato masher, or pulse for a few seconds in a food processor).
- Add all of the remaining ingredients and mix together.
- If time allows, chill for a few hours so the flavors can mingle. Adjust seasonings to taste if need be. Serve as a salad or on sandwiches.
Amount Per Serving:Calories: 252Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 318mgCarbohydrates: 25gFiber: 6gSugar: 6gProtein: 6g
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Recipe reprinted with permission from What’s for Lunch, © 2016 by Dianne Wenz. Purchase your copy of the e-book here.