Vegan "Tuna" Salad
Chickpeas are affordable and packed with protein, fiber, and micronutrients – and while they’re not an entirely accurate substitute for canned tuna, they make a wonderful alternative if you are not eating fish. This can be used in a sandwich, as a salad on greens, in wraps or with crackers.
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Equipment
- 1 bowl
- 1 fork or potato masher
Ingredients
- 1 15 oz can chickpeas drained and rinnsed
- 2 tbsp onion minced
- 2 ribs celery finely diced
- 1/3 cup mayonaise vegan. I like Primal Kitchen Chipotle Mayo
- 2 tsp Dijon mustard
- 2 tbsp dill pickles chopped
- 1/2 lemon juiced
- 1 dash salt to taste
- 1 dash pepper to taste
- 1 tsp dill
- 1 tsp dulce optional for fishier taste
Instructions
- After rinsing your chickpeas, make sure to dry as much of the water as you can.
- Add the chickpeas into a bowl and mash with the back of a fork or a potato masher.
- Add remaining ingredients and stir to combine.
- Add salt and pepper to taste.
- Store in an airtight container in the fridge for up to 5 days.
Nutrition
Calories: 139kcalCarbohydrates: 3gProtein: 1gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 3gTrans Fat: 0.04gCholesterol: 8mgSodium: 232mgPotassium: 95mgFiber: 1gSugar: 1gVitamin A: 122IUVitamin C: 8mgVitamin D: 0.04µgVitamin E: 1mgVitamin K: 38µgCalcium: 20mgIron: 0.2mgMagnesium: 6mgPhosphorus: 17mgSelenium: 1µgZinc: 0.1mg
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