This chickpea tuna salad has all of the best things about tuna salad, except that it doesn't clear the room with a stinky fish smell. So, with only 10 ingredients and less than 15 minutes, you could be sinking your teeth into this triple decker.
Tuna Sucks, This Doesn't
First and foremost, we created this blog for all types of eaters, vegan and non-vegan. We do not discriminate. What we do discriminate against is bad tasting food. Jokes aside, we both have always despised the taste of tuna. Are we the only ones?
But, we always loved what tuna was mixed with! So, when we discovered you can basically make the same recipe with mashed chickpeas instead, it was love at first sight.
Ingredients for Chickpea Tuna Salad
A few of the main ingredients for this classic vegan staple include:
- Chickpeas: also known as garbanzo beans, chickpeas are full of protein and fiber. They create a meaty "tuna" texture without giving you that fish taste. Chickpeas always taste best when cooked from dry, but if you're short on time, then the canned type work too.
- Pickles: these are a must in this recipe. They give a nice crunch and tangy flavor. You can't go wrong if you decide to throw some extra pickles in to the mix.
- Vegan Mayo: we think this one is pretty obvious. The vegan mayo is just meant for those mashed chickpeas. Trust us.
- Carrots: Along with the pickles and other vegetables, carrots give the chickpea salad a nice crunchy texture along with a subtle sweetness. And let's be honest, having some vibrant colors makes your food look so much more appetizing. We would definitely recommend shredding over chopping your carrots, but either way will work!
How to Make Chickpea Tuna Salad
To start this all off, you'll need to mash some chickpeas in a large mixing bowl with a fork or a potato masher. You can also pulse them a few times in a food processor if you have one, but only if you want to save a little time.
Next, chop up your veggies and add those along with the sauces. Combine everything together, and bam! You've got yourself a chickpea tuna salad in less than 15 minutes. How easy is that?!
The beauty of this recipe is how versatile it is. You can serve it on wraps, sandwiches, salads, or just eat it straight out of the bowl like we always end up doing.
How to Store Chickpea Tuna Salad
This recipe stores well in the fridge for up to 3-4 days. It's a great meal to prep ahead for lunches because it's one of the few recipes that actually gets better with age (like a fine wine). But seriously, day 2 is where it's at.
Why You'll Love This Recipe
We always go a little crazy in our house when this chickpea tuna salad is around. We know you you will too. It's:
- Crunchy
- Creamy
- Protein-filled
- Tangy
- Classic
If you make this recipe, don't forget to leave a comment, rate it, and tag us on Instagram with #brokebankvegan. Happy eating!
Other Recipes
If you love this chickpea tuna salad as much as we do, check out our:
Chickpea Tuna Salad
Course: Lunch, DinnerCuisine: AmericanDifficulty: Easy4
servings15
minutes0
minutes227
kcal$1.04
USD$0.26
USD15
minutesThis chickpea tuna salad is a staple for any plant-based diet, but thoroughly enjoyed by everyone! What's more, with ten ingredients and fifteen minutes or less, you could be sinking your teeth into this explosion of flavor.
Ingredients
2 cups chickpeas ($0.34 USD)
1 small carrot, shredded ($0.14 USD)
1 stalk celery, finely diced ($0.05 USD)
2-3 small dill pickles, finely diced ($0.10 USD)
¼ cup red onions, finely diced ($0.03 USD)
1 tbsp lemon juice ($0.09 USD)
3 tbsp vegan mayo ($0.20 USD)
1 tbsp mustard ($0.04 USD)
½ tbsp dijon ($0.03 USD)
sea salt and pepper to taste ($0.02 USD)
Directions
- Open and drain 2 cans of chickpeas. For best results, cook dried chickpeas in an instant pot.
- Measure out 2 cups of chickpeas into a food processor. Pulse a few times until you achieve a mashed consistency. If you don't have a food processor, you can use a potato masher or a fork to achieve the desired results.
- Transfer chickpeas into a large mixing bowl, and add in the rest of the ingredients. Combine well, adjusting seasonings as needed.
- Serve on toast, wraps, lettuce wraps, or just eat it straight out of the bowl!
Tips
- To shred the carrots, we just use a hand grater. However, if your food processor has a grating insert, that works too.
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Nutrition Facts
4 servings per container
Serving Size1 servings
- Amount Per ServingCalories227
- % Daily Value *
- Total Fat
11.9g
19%
- Saturated Fat 0.9g 5%
- Sodium 200mg 9%
- Potassium 346.5mg 10%
- Total Carbohydrate
22.1g
8%
- Dietary Fiber 6.8g 28%
- Sugars 3.4g
- Protein 4.3g 9%
- Vitamin A 112.5%
- Vitamin C 5.5%
- Calcium 18.5%
- Iron 9.1%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Can I use non-vegan mayo?
Of course! We just include it in our recipe to make it fully plant-based.
I don't have dijon. What can I use instead?
Try substituting with more of the regular mustard.
Can I use any type of pickles?
We find dill pickles work best, but you can use any type you like!
Dr. Moira Drosdovech says
A great variation of a fantastic and nutritional meal! I added sunflower seeds to mine for some extra crunch and served in a large leaf of green lettuce with avocado!
Julia Bergman says
I had to improvise a little cause I didn’t have all the ingredients. Added pickled red onions and some chopped bread and butter pickles. Served on toasted sourdough and fresh tomatoes for breakfast. So yummy.