Did you know that you could turn a can of chickpeas into a ‘tuna’ salad?
It sounds crazy, I know! But you totally can do this.
Basically, you just sub in some chopped chickpeas for the tuna and everything else stays the same, and you end up with this super delicious, plant-based, tuna-like salad (without the tuna).
It’s amazing. And very tasty!
You can do as I did here, and pack it all on your favorite bread to build a sandwich. Or you can scoop some on top of your favorite salad. Really, anything you would do with traditional tuna salad can be done with this ‘chickpea’ version.
Now, you’ll notice I used all mayo in this recipe. But if you wanted to lighten it up or bulk up the protein, you can swap in some Greek yogurt for the mayo (assuming your are not a vegan!). It all works so just make it work for you. Enjoy!!
Vegan Chickpea 'Tuna Salad'
Yield: 2-4 servings
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
- 1 can garbanzo beans, drained and rinsed
- 1/3 cup finely diced red onion
- 1/3 cup finely diced celery
- 1/3 cup finely diced radish
- 3 tbsp. capers, roughly chopped
- 1/4 cup mayonnaise (be sure to buy a vegan brand to keep this recipe 100% vegan)
- salt and pepper to taste
- Add garbanzo beans to food processor and pulse a few times until you have a gravel-like consistency.
- Transfer beans to a medium bowl and add in the onion, celery, radish, capers, mayo and salt and pepper. Combine well.
*To build a sandwich, choose your favorite bread type of bread and layer some greens on one slice. Pile on the vegan tuna salad, pop on the top and enjoy!
Nutrients for half of the recipe (no bread): Calories: 346; Total Fat: 22.3g; Saturated Fat: 3g; Cholesterol: 10mg; Carbohydrate: 29.2g; Dietary Fiber: 6.5g; Sugars: 4.6g; Protein: 7.7g