You heard it right! Oops sorry actually you read it right it is chickpea tuna salad. You must be now thinking that how can a chickpea tuna salad vegan recipe. But yeah. It is actually a vegan recipe as it doesn’t have the tuna fish in it as an ingredient. So, check out the recipe and try.
Chickpea Tuna Salad Recipe
- 14-oz can of salt-free chickpeas, drained and rinsed
- ¼ cup vegan mayo OR ¼ cup + 2 tbsp mashed avocado
- 1 tbsp dijon or whole grain mustard
- 1½ tbsp ume plum vinegar (add a splash more if you are using avocado instead of mayo)
- 2 tsp celery seeds
- 1 celery rib, chopped
- 2 tbsp minced green onion or red onion or shallot
- ½ tsp freshly ground black pepper
- ¼ tsp cayenne pepper (more to taste) or crushed chili flakes
- 4 leaves romaine or kale
- seasoned nori, or unseasoned
- toasted bread
- Place the chickpeas, Just mayo, mustard, ume vinegar, celery seeds, celery, onion, black pepper, and cayenne pepper into a food processor.
- Pulse a few times until incorporated and minced. Careful not to over blend. You shouldn’t be pulsing more than 20 seconds.
- Serve over toast with romaine lettuce and nori.
This is one of the easy chickpea tuna salad recipes that you must try for sure.
Chickpea Tuna Salad Sandwich
This is a great mock ‘tuna’ sandwich. Alternately, serve this as lettuce wraps or use sliced vegetables like bell pepper and cucumber as scoopers.
- 1 can (14 oz) chickpeas (garbanzo beans)
- juice of 1/2 lemon + some zest if you like
- 3 – 4 tablespoons hummus or white bean hummus (vegan mayo is great too)
- 1/2 cup celery (about 2 small stalks, leaves ok too), chopped
- 1/2 cup red onion (about 1/2 small), chopped
- 1/2 teaspoon garlic powder
- himalayan salt & cracked pepper to taste
- dash of cayenne, optional
- 6 slices whole grain, sprouted whole grain flourless or artisan bread, to serve
- leafy greens, to serve
- nori sheets, to serve (optional)
Other optional ingredients:
- crushed nori sheets or dulce
- 1 tablespoon chia seeds or hemp hearts for some omega 3 & 6
- Drain and rinse chickpeas, place in a medium-size bowl and roughly mash the chickpeas, about 3/4, with the back of a fork or potato masher, until desired consistency. Add the rest of the ingredients and mix well, adding any extra ingredients you like. Alternately, you could use a food processor starting with the beans, pulse a few times…add remaining ingredients pulsing again a few times until desired consistency.
- Serve chilled or at room temperature.
Ways to serve
- Serve on bread of choice, along with some leafy greens and the optional 1/4 sheet of nori.
- You can also serve on bibb or romaine lettuce as a wrap, instead of using bread, for a gluten-free meal like shown below.
- Try serving with sliced fresh scoopable veggies like cucumber, red bell peppers, zucchini, etc.
- Lastly, pair with your favorite crackers.
- Salad serves 3 generously. Store leftovers in an airtight container in the fridge for up to 6 days.
Chickpea Tuna Sandwich
- 1 can chickpeas
- ½ cup celery and leaves, chopped
- ½ red onion, finely diced
- ¼ cup vegan mayo, mashed avocado or hummus
- Juice of ½ lemon
- ½ tsp garlic powder or minced garlic
- 2 tbsp fresh dill, diced – optional
- Salt, pepper
- Bread or wrap of your choice
- Drain and rinse chickpeas, place in a mixing bowl.
- Use the back of a fork or a masher to mash chickpeas to desired consistency. We leave ours slightly chunky.
- Add remaining ingredients and mix well.
- Add salt and pepper to taste.
- You are now ready to make your sandwich.
- Place lettuce onto a slice of bread and scoop a large serving of chickpea tuna on top.
- Add tomatoes, avocado and any other desired ingredients and top with the second slice of bread.
Italian Chickpea Salad
- 1 Tbs. red wine vinegar
- 1 Tbs. fresh basil, minced
- 1/2 tsp. oregano, dried
- 1 garlic clove, finely minced
- 5 oz. jar sun-dried tomatoes in olive oil (you’ll need both the tomatoes and the olive oil)
- 2 cups chickpeas, cooked
- 1/2 red onion, diced
- 1/2 cup Kalamata olives, pitted & sliced
- Sea salt & black pepper, to taste
- Stir vinegar, herbs, garlic, and olive oil (from tomato jar) together in a large bowl.
- Add the tomatoes, chickpeas, onion, and olives, and toss well. Add salt and pepper, and let marinate in the fridge for 30 minutes.
- Serve plain or with some mixed greens and/or a grain like quinoa or millet.
Skinnytaste Chickpea Avocado Salad
- 2 cups chopped greens such as romaine
- 1 cup canned chickpeas, rinsed and drained
- 2/3 cup diced cucumbers
- 2/3 cup halved cherry tomatoes
- 2 ounces sliced avocado, from 1/2 small
- 2 tsp extra virgin olive oil
- 3 tsp unfiltered apple cider vinegar (I use Braggs) or fresh lemon juice
- kosher salt
- fresh black pepper, to taste
- Divide the lettuce, chickpeas, cucumbers, tomatoes, and avocado in two bowls.
- Season with salt and pepper to taste and drizzle each with olive oil and vinegar or lemon juice.
Quinoa Chickpea And Avocado Salad
- 1 cup quartered grape tomatoes
- 15 oz can garbanzo beans, rinsed and drained
- 1 cup cooked quinoa
- 2 tbsp red onion, minced
- 2 tbsp cilantro, minced
- 1 1/2 limes, juice of
- kosher salt and fresh pepper, to taste
- 1 cup diced cucumber
- 4 oz diced avocado (1 medium hass)
- Combine all the ingredients except for avocado and cucumber, season with salt and pepper to taste.
- Keep refrigerated until ready to serve.
- Just before serving, add cucumber and avocado.
Chickpea Salad Recipe
- 2 (15-ounce) cans chickpeas, rinsed and drained
- 1 small red onion finely chopped
- 1 small red bell pepper, finely chopped
- A few ribs celery and leafy tops, chopped
- 1 clove garlic, minced or grated then grinded into a paste with salt
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons rosemary, finely chopped, a few sprigs
- 2 tablespoons red wine vinegar
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- Combine chick peas with onions, peppers, celery, garlic, red pepper flakes and rosemary in a medium bowl. Dress salad with vinegar and oil, salt and pepper.
Try eating chickpeas in these amazingly tasty and easy to make recipes.