Over the years I’ve created over 500 recipes via Eat Drink Shrink. While I love all of them, there are many that have become staples in my kitchen! One of those, is this chickpea tuna salad!! Back in 2012 a vegan cafe called Terri produced this concept. It was everything and more, but I felt it packed a lot more mayo than I desired and I knew I could recreate the same recipe, but tailor it to my preferences..
and the vegan Chickpea Tuna was born!!
Long before my vegan days, I actually loved tuna salad lol. It was accessible, affordable, great on crackers etc. While the last time I had canned tuna was perhaps in 2004, I still love the flavor profile that it offered. The pickles, the fresh dill, and dijon, just seamlessly go well together. Whether you loved tuna salad or just love fab eats, this vegan chickpea tuna provides the same notes and is even better than the traditional tuna salad!!
What I love about this sammie, is everything! It’s quick easy, contains staple ingredients, can easily be made in bulk, perf for meal prep, affordable, packs flavor, packs texture, protein, fiber, and is non vegan approved to boot! (trying to watch your carbs? its good even without the bread!)
If you’re looking for the tuna salad replica or simply a meal prep concept to your weekly cooking routine, you need this vegan Chickpea Tuna Salad recipe!
2 (15-oz can chickpeas/garbanzo beans), drained and rinsed
3/4 cup celery, finely chopped
1 lemon (juiced)
1/2 cup Follow Your Heart vegan mayo
1/3 cup dijon mustard
3/4 cup red onion, finely chopped
4 scallions, chopped (use some of the white)
1/3 cup relish
3 Tbsps fresh dill
Salt/Pepper as needed
Throw all of the ingredients in a large bowl and mash using your hand or a fork.
Chill in the fridge for 20-30 minutes to let the flavors blend together.
Serve on buns with whatever toppings you like!
*For more of a nutrient boost, you can throw in chia seeds, hemp seeds, and even some turmeric!
*Want to omit the vegan mayo?! Soak 1/2 cup cashews, blend with 1/2 cup almond milk and use that as the base!
*You can also incorporate:
1/2 cup cucumber cut into small triangles, 2 Tbsp nutritional yeast, 3/4 tsp lemon zest (optional), 1/3 cup toasted slivered almonds