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!
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!
Video
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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.