This easy chickpea tuna salad is bright, creamy, crunchy, and a perfect vegan tuna replacement over sandwiches and crackers! The recipe is plant-based, gluten-free, easy to prepare and a great appetizer, side dish or snack.
INGREDIENTS
- 1 (15-oz) can chickpeas drained and rinsed
- ½ small (60 g) red onion roughly chopped
- ⅓ cup (50 g) celery chopped
- 1/4-1/3 cup (60-80 g) vegan mayonnaise or tahini sauce
- 2 small dill pickles
- 1 ½ Tbsp lime juice or lemon juice
- 2 tsp Dijon mustard
- 1 nori sheet crumbled into small pieces
- 1 tsp capers (optional)
- ½ tsp dried dill
- Salt and pepper to taste
- Bread slices for serving
DIRECTIONS
- First, roughly chop the red onion, celery, and dill pickles, and transfer them to a food processor along with all the remaining ingredients.
- Pulse the mixture about 8-12 times until it’s well incorporated but still has plenty of texture.
- OR, if you don’t have a food processor, finely dice the veggies first, transfer the chickpeas to a medium-large bowl and roughly mash them with a fork or potato masher, then add in the remaining ingredients and stir to combine.
- Finally, taste the vegan tuna salad and adjust any of the flavors (mayo, lemon/lime, mustard, dill, salt & pepper). Enjoy!
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