4.8 from 225 votes
Plant-Based Chickpea Tuna Salad
This vegan chickpea tuna salad is creamy, tangy, wholesome, meal-prep friendly, & perfect for making a filling snack or lunch packed with plant-based protein!
Prep Time
10 mins
Cook Time
10 mins
Refrigerate
1 hr
Total Time
1 hr 20 mins
Servings: 6 -8
Calories: 227 kcal
Course:
Lunch , Dinner
Cuisine:
American
Ingredients
- 2 (15-ounce) cans of chickpeas
- 1 large bunch of green onions (or red onion)
- 4 ribs of celery (with the leafy tops, if available)
- 1 to 2 large dill pickle(s) depending on preference
- ⅓ cup of vegan mayo
- 3 tablespoons of mustard (your favorite type)
- 1 tablespoon of granulated garlic (or 1 minced clove)
- 1 tablespoon of salt
- 1 tablespoon of sugar or maple syrup
- 1 teaspoon of apple cider vinegar
- fresh cracked black pepper to taste
Instructions
- Start by draining the chickpeas and adding to a food processor (you can also break them up by hand with a fork). Wiz the beans for 1-2 seconds and repeat until the beans are broken up (do not cream or mash, just break them up). This should take no more than 6-8 seconds in the food processor. Move to a large mixing bowl.
- Dice the celery with the leafy tops, add to the mixture. Chop the green onions and pickles and add. Now, slowly combine the rest of the ingredients to taste. Some will like more “mayo” some will like less. I like less with extra mustard!
- Once the “tuna” is done, chill it for an hour. I like to serve mine over a ciabatta roll with tomatoes, and avocados. I also usually sprinkle some diced jalapeno for a little kick!
Cup of Yum
Notes
- To save time: Use a food processor to mash the chickpeas to your desired consistency and a food chopper and/or mandoline to help quickly slice and dice the veggies.
- Adjust the consistency: We prefer chunky vegan tuna with plenty of texture, but mash it more and adjust the size of the veggie add-ins to change the mouthfeel/texture.
- Leave it to rest: This time ensures the flavors have time to meld and will improve the overall flavor and consistency of the chickpea tuna salad.
Nutrition Information
Calories
227kcal
(11%)
Carbohydrates
24g
(8%)
Protein
8g
(16%)
Fat
11g
(17%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.002g
Sodium
1894mg
(79%)
Potassium
278mg
(8%)
Fiber
7g
(28%)
Sugar
3g
(6%)
Vitamin A
111IU
(2%)
Vitamin C
1mg
(1%)
Calcium
75mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6-8
Amount Per Serving
Calories 227
% Daily Value*
| Calories | 227kcal | 11% |
| Carbohydrates | 24g | 8% |
| Protein | 8g | 16% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.002g | 0% |
| Sodium | 1894mg | 79% |
| Potassium | 278mg | 6% |
| Fiber | 7g | 28% |
| Sugar | 3g | 6% |
| Vitamin A | 111IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 75mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.