Plant-Based Chickpea Tuna Salad

2012-05-30
One plate of chickpea "tuna" salad sandwich with one bowl of chickpea "tuna salad" and sliced avocados on a cutting board.
  • Servings : 6-8
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 20m

From the author, David Sterkel: One of my favorite picnic foods is my very simple and affordable “chickpea tuna salad.” This can be eaten as a salad, a sandwich, panini, or right out of the mixing bowl. This recipe keeps quite well for several days, so make a large batch and eat away!

From Plant-Based on a Budget:

This chickpea tuna salad is one of our favorite lunch options when short on time. You can prepare it the night before and just fill in your sandwiches right before lunchtime the next day. Such a lifesaver when it comes to busy days and those “having lunch at your desk” situations.

How To Prepare Plant-Based Chickpea Tuna Salad

Making a chickpea tuna salad is very simple. You start by processing the chickpeas on your food processor until broken up (or mash them with a fork) and start seasoning them with the veggies, spices, mustard, and vegan mayonnaise. Adjust the seasonings according to your taste and voila! You’re ready to enjoy a delicious plant-based tuna salad.

How Long Does it Keep?

We would love to fill you in a little secret: When it comes to this vegan salad, the next day is even tastier. Believe it or not, storing your salad in the refrigerator overnight will take its flavor to the next level because it allows the flavors to marry Try it and let us know what you think!

When it comes to how long you can keep your chickpea tuna salad, we think between 3 to 4 days in an airtight container is best.

A Super Versatile Filling

Even if you immediately associate tuna salad with a sandwich, there are many other ways you could enjoy it. This recipe would be great to fill up some hollowed tomatoes or iceberg lettuce cups. You could also try adding it inside a pita, or simply eating it with some tortilla chips! These ideas would be perfect for a hot summer day!

Recommended equipment:

Photos by Alfonso Revilla

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
One plate of chickpea "tuna" salad sandwich with one bowl of chickpea "tuna salad" and sliced avocados on a cutting board.

Plant-Based Chickpea Tuna Salad

1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 4.50 out of 5)
Loading...
  • Author: David Sterkel
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 6-8 1x
  • Category: Lunch, Dinner
  • Cuisine: American
  • Diet: Vegan

Description

This chickpea tuna salad is a great option for a quick lunch. It’s the perfect recipe to prepare in advance to make sandwiches or eat as a salad throughout the week. Enjoy!


Ingredients

Scale
  • 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

  1. 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.
  2. 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!
  3. 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!


Keywords: vegan, vegetarian, chickpeas, tuna, salad, chickpea tuna salad, easy lunch, quick lunch, vegan mayo, vegan lunch, vegan dinner

Plant-Based Chickpea Tuna Salad | Plant-Based on a Budget | #tuna #salad #vegan #chickpea #lunch #sandwich #plantbasedonabudget

Plant based foodie, running, cooking, trash TV- all things that describe me! I enjoy cooking quick and easy meals that are healthy and inexpensive. Happy reading!

More From This Chef »
Average Member Rating

(4.8 / 5)

4.8 5 32
Rate this recipe

32 people rated this recipe

Related Recipes:
  • watermelon cooler in tall glass cup with sliced watermelon and more cups of watermelon cooler in a white background

    Watermelon Cooler

  • Roasted Peaches with Raspberries and Ice cream

    Roasted Peaches

  • two sweet potato and avocado sandwiches on cutting board

    Sweet Potato and Avocado Sandwich

  • white bowl of chocolate mousse with chocolate chips in a white background

    Super Simple Chocolate Mousse

  • Plum crisp a la mode in white background

    Vegan Plum Crisp