Chickpea "Tuna" Salad
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Recipe Intro From alexawhatsfordinner
Discover how chickpea tuna salad can revolutionize your lunchtime routine! This quick and easy vegan recipe uses simple ingredients to create a flavorful, protein-packed alternative to traditional tuna salad. Perfect for slathering on toast or stuffing into sandwiches, it's a delightful, healthy twist that you won't want to miss.
Recipe Description
Who knew that chickpeas made such a delightful replacement for tuna in a tuna salad sandwich?! You won't even come close to missing the tuna in this delicious vegan rendition of one of my lunchtime favorites. Personally, I don't like celery or raw red onion, but feel free to throw those in if you so desire. Instead, I opted for shallots, garlic, green onion, fresh tomatoes, cornichon pickles, and dill. Slather this mixture on some lovely pieces of toasted bread and you've got your new favorite lunch!
- Chickpea "Tuna" Salad Ingredients
- Test Kitchen Notes
- FAQs
- Recipe Card
Chickpea "Tuna" Salad Ingredients
Vegan Mayonnaise: Vegan mayonnaise is a plant-based alternative to traditional mayonnaise, often made from ingredients like soy, aquafaba, or avocado oil. It provides a similar creamy texture and tangy flavor without using eggs. If vegan mayonnaise is unavailable, regular mayonnaise can be used as a substitute.
Cornichons: Cornichons are small, tart French pickles that add a distinctive crunch and tang to dishes. They are often used in traditional French cuisine and can be found in the condiment aisle of most grocery stores. If you cannot find cornichons, you can substitute them with any small pickles or gherkins.
Test Kitchen Notes
Mashing Chickpeas: To achieve the best texture, use a fork or potato masher to mash the chickpeas. Leave some chunks for added texture, rather than mashing them completely smooth.
Adjusting Seasonings: Taste the salad mixture before adding it to the toast. Feel free to adjust the salt, pepper, and other seasonings to suit your preference. A little extra dill or a squeeze of lemon juice can brighten up the flavors.
Storage Tips: This chickpea tuna salad can be made ahead and stored in an airtight container in the refrigerator for up to 3 days. It’s a great option for meal prep, ensuring you have a quick and delicious lunch ready to go.
Serving Suggestions: While this recipe is perfect on toast, you can also serve it in lettuce wraps, stuffed into pita pockets, or as a dip with crackers and veggies. Get creative with how you enjoy this versatile dish!
FAQs
What can I use instead of vegan mayonnaise in a chickpea tuna salad?
If you don’t have vegan mayonnaise, you can substitute it with regular mayonnaise, Greek yogurt, or a mixture of avocado and a splash of lemon juice for a creamy texture and tangy flavor.
How long does chickpea tuna salad last in the fridge?
Chickpea tuna salad can be stored in an airtight container in the refrigerator for up to 3 days. It’s perfect for meal prepping and having a quick, healthy lunch ready to go.
Can I add other vegetables to chickpea tuna salad?
Absolutely! Feel free to add your favorite vegetables such as celery, bell peppers, or shredded carrots. Red onions or even a handful of spinach or kale can add extra nutrition and crunch.
Is chickpea tuna salad healthy?
Yes, chickpea tuna salad is a healthy option. It’s high in protein and fiber, thanks to the chickpeas, and contains healthy fats from the vegan mayonnaise. Plus, it’s a great way to incorporate more plant-based foods into your diet.
Can I make chickpea tuna salad gluten-free?
Yes, this recipe can easily be made gluten-free by using gluten-free bread for the toast. The salad itself is naturally gluten-free, so it’s a great option for those with gluten sensitivities or celiac disease.
Recipe Card
ingredients
- 1 (16 ounce) can chickpeas, rinsed and drained
- 1 tablespoon vegan mayonnaise (or regular)
- 1 tablespoon mustard
- 1 shallot, finely diced
- 3 green onions, finely sliced
- 2 garlic cloves, finely minced
- 1/4 cup finely chopped tomatoes
- 1/4 cup finely chopped cornichons (or pickles)
- 1/4 cup fresh chopped dill, plus more for serving
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 pieces toast (or gluten-free alternative)
Method
Step 1
In a large bowl, add chickpeas and mash them down using a fork or potato masher.
Step 2
Add in the mayonnaise, mustard, shallot, green onion, garlic, tomatoes, pickles, fresh dill, salt, and pepper. Mix until combined.
Step 3
Divide the mixture among two pieces of toast.
Step 4
Garnish with additional fresh dill if desired, and enjoy!