This 10-minute vegan chickpea tuna salad is creamy, tangy, wholesome, meal-prep friendly, & perfect for making a filling snack or lunch packed with plant-based protein!

Ingredients – 2 (15-oz) 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 C of vegan mayo – 3 Tbsp of mustard  – 1 Tbsp of granulated garlic  – 1 Tbsp of salt – 1 Tbsp of sugar or maple syrup – 1 tsp of apple cider vinegar – Fresh cracked black pepper 

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.

Instructions – 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!

How to Serve Chickpea Tuna? – Crackers and chips – Crudites like bell pepper, carrot sticks, cucumber, etc. – A bed of leafy greens (spinach, arugula, lettuce, etc.) and other salad bowls – Within wraps like lettuce wraps or these hummus veggie wraps – To make chickpea-stuffed avocado boats – In a sandwich paired with tomato soup or other light soups – In a vegan grilled cheese to make a vegan tuna melt – Over a baked potato – Add to pasta salad