Plant-Based Chickpea Tuna Salad2012-05-30
- 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!
Photos by Alfonso Revilla
- 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
- 1/3 cup of vegan mayo
- 3 tbs 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
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!
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