"Vegetarian" Tuna Salad
A hearty plant-based twist on classic tuna salad: mashed lentils and chickpeas stand in for the fish, giving a similar flaky-yet-tender texture and satisfying protein punch. Chipotle mayo adds smoky heat and creaminess, while chopped pickles and fresh dill bring the same briny, herbaceous brightness you'd expect from a traditional tuna salad. Great scooped onto crackers, piled into a sandwich, served over greens, or scooped onto an endive leaf.
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Equipment
- 1 bowl
- 1 potato masher or fork
Ingredients
- 1 can chickpeas Eden or Westbrae Organic Garbanzo Beans
- 1 can lentils Eden or Westbrae Organic Lentils
- 2 tbsp mayonnaise Primal Kitchen Chipotle Lime Mayonnaise
- 1/4 cup celery diced
- 1/4 cup dill pickles diced
- 1 tsp fresh dill 1/2 tsp dried dill
- 1/4 tsp salt
Instructions
- Open lentil and chickpea cans, rinse and drain
- Place into bowl and mash untill the texture looks like tuna and the chickpeas are fully smashed
- Add the mayo, pickles, celery and salt and blend
- Serve on crackers, make a sandwich, or scoop onto an endive leaf or lettuce wrap.
Notes
The nutritional information is automatically calculated and can vary based on ingredients and products used.
Nutrition
oxalates: 25mgCalories: 283kcalCarbohydrates: 43gProtein: 18gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 2mgSodium: 182mgPotassium: 696mgFiber: 22gSugar: 2gVitamin A: 62IUVitamin C: 3mgVitamin D: 0.01µgVitamin E: 1mgVitamin K: 13µgCalcium: 45mgIron: 5mgMagnesium: 87mgPhosphorus: 323mgSelenium: 6µgZinc: 3mg
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