Description

This Vegan Chickpea “Tuna” Salad is creamy, tangy, and packed with nutrients, the perfect quick and easy plant-based lunch!

Yield: 4servings | Serving Size: 3/4 generous cup

Ingredients

2 15-ounce canschickpeas, rinsed, drained and dried

⅓cupred onion, finely diced, from ¼ of a red onion

⅓cupcelery, finely diced

¼cup jarredpepperoncini, dried and chopped

2teaspoonspepperoncini juice

1tablespoonfresh dill, chopped

1tablespooncapers, drained and roughly chopped

½teaspoonlemon zest

1tablespoonlemon juice

⅓cuplight vegan mayonnaise, such as Reduced Fat Vegenaise or mayo of choice

½teaspoonKosher salt

Freshly ground black pepper

Optional for serving:

sourdough toast

sliced tomatoes, lettuce

Instructions

Add the chickpeas to a food processor bowl fitted with the blade attachment. Pulse until they’re chopped but still have texture, about 6-12 times. Transfer the chickpeas to a mixing bowl. Add the onion, celery, chopped pepperoncini and their juice, dill, capers, lemon zest, lemon juice, and mayonnaise to the bowl and stir to combine. Season with ½ teaspoon salt.

To serve, spoon the salad onto toast, this can also be served in lettuce cups or however you like to eat tuna salad. Makes 3 1/2 cups.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Notes

Great For Meal Prep! Lasts up to 5 days and the flavors get better as it sits.

Nutrition

Serving: 3/4 generous cup, Calories: 242kcal, Carbohydrates: 32.5g, Protein: 11g, Fat: 8.5g, Saturated Fat: 1g, Cholesterol: 3mg, Sodium: 973.5mg, Fiber: 10g, Sugar: 11.5g