This Vegan Chickpea “Tuna” Salad is creamy, tangy, and filled with vitamins, the right fast and straightforward plant-primarily based lunch!
Vegan Chickpea Tuna Salad
I’ve been getting requests for extra vegetarian high-protein meals, and this one was successful! If you like tuna salad however desire a plant-primarily based twist that’s simply as satisfying, this Vegan Chickpea “Tuna” Salad is about to be your new go-to. Packed with protein, fiber, and all of the creamy, tangy goodness of a traditional tuna salad, this model swaps out the canned tuna for canned chickpeas—no cooking required! It’s fast, easy, and wonderful for meal prep, sandwiches, or scooping straight from the bowl. The flavors get higher because it sits! And when you’re on the lookout for the true deal tuna, attempt my Chickpea Tuna Salad, Tuna Pasta Salad with out mayo, and Tuna Egg Salad.
Why You’ll Love This Vegan Mock Tuna Salad
I like chickpeas as a result of they’re high in protein and fiber. Using them on this salad with zesty pepperoncini, capers, lemon, and mayo surprisingly made it style just like tuna salad. I will probably be making it many extra occasions sooner or later!
- Fast & Easy: No cooking required—simply mash, combine, and luxuriate in!
- Great For Meal Prep: Lasts as much as 5 days and the flavors get higher because it sits.
- Versatile: Use it in sandwiches, wraps, salads, and even as a dip with crackers or veggies.
- Dietary Restrictions: It’s naturally dairy-free, egg-free, vegan, vegetarian, and could be made gluten-free by selecting the best bread or crackers.
If you make this healthy vegan chickpea tuna salad recipe, I might like to see it. Tag me in your pictures or movies on Instagram, TikTok, or Facebook. And remember to be part of the Skinnytaste Community to see what everybody’s cooking!
What You’ll Need
Here are the elements for this simple vegan chickpea tuna salad. See the recipe card beneath for the precise measurements.
- Chickpeas (additionally referred to as garbanzo beans) are an reasonably priced supply of protein and fiber that require minimal prep. Just drain and rinse!
- Vegetables: Diced purple onion and celery add crunch.
- Tangy Elements: Pepperoncini (and its juice) and capers add a tangy element.
- Dill: This recent herb completely enhances the pepperoncini and capers.
- Vegan Chickpea Salad Dressing: Lemon zest and juice, vegan mayonnaise, salt, and pepper
How to Make Vegan Chickpea Tuna Salad
While you do have to drag out the food processor for the garbanzo beans, the remainder is tremendous easy. Just combine all of it collectively! See the recipe card on the backside for printable instructions.
- Mash the Chickpeas: Add the beans to a food processor and pulse till they’re chopped however nonetheless have texture.
- Mix Everything: Add chickpeas and all the opposite elements to a bowl and stir to mix.
Variations
- Onions: Swap purple onion with shallot.
- Mayo: If you don’t thoughts if the salad isn’t vegan, use regular mayonnaise.
- Don’t like capers? Use kalamata olives.
- Herbs: Use dried dill or substitute it with recent chives, parsley, or oregano.
Serving Suggestions
- Chickpea Tuna Salad Sandwich: Sandwich it between 2 slices of your favourite bread or serve it open-confronted on sourdough toast. Add some sliced tomatoes, lettuce, or Dijon mustard.
- Low-Carb: Wrap it in endive or lettuce leaves or high a mattress of romaine with a scoop of chickpea salad.
- Snack: Eat it by the spoonful or as a dip with veggies and crackers.
Storage
Refrigerate this vegan tuna salad for as much as 5 days and eat the leftovers chilly.
More Chickpea Salad Recipes You’ll Love
For extra lunch concepts utilizing chickpeas, take a look at these 5 scrumptious chickpea salad recipes to encourage your subsequent meal!
Yield: 4 servings
Serving Size: 3 /4 beneficiant cup
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Add the chickpeas to a food processor bowl fitted with the blade attachment. Pulse till they’re chopped however nonetheless have texture, about 6-12 occasions. Transfer the chickpeas to a mixing bowl. Add the onion, celery, chopped pepperoncini and their juice, dill, capers, lemon zest, lemon juice, and mayonnaise to the bowl and stir to mix. Season with ½ teaspoon salt.
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To serve, spoon the salad onto toast, this may also be served in lettuce cups or nonetheless you prefer to eat tuna salad. Makes 3 1/2 cups.
Last Step:
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Great For Meal Prep! Lasts as much as 5 days and the flavors get higher because it sits.
Serving: 3 /4 beneficiant cup, Calories: 242 kcal, Carbohydrates: 32.5 g, Protein: 11 g, Fat: 8.5 g, Saturated Fat: 1 g, Cholesterol: 3 mg, Sodium: 973.5 mg, Fiber: 10 g, Sugar: 11.5 g
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