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Vegan Tuna Salad

Enjoy & create ’tuna’ the plant-based way: made out of chickpeas!
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Total Time 20 minutes
Course Main Course, Salad, Snack
Servings 6 Servings

Ingredients
  

  • 2 Can Chickpeas 15.5 oz each
  • 1 Whole Lime
  • 1/3 Cup Red Onion
  • 1/4 Cup Cilantro
  • 1 Tbsp. Olive Oil
  • 2 Tbsp. Yellow Mustard
  • 1/3 Cup Vegan Mayonnaise
  • 1 Tsp. Salt
  • 1/2 Tsp. Pepper
  • 1 Tsp. Garlic Powder
  • 1 Tsp. Paprika Powder
  • 1 Tsp. Old Bay

Optional Ingredients

  • 1/4 Cup Pickles
  • 1/4 Cup Relish
  • 1/4 Cup Grapes

Instructions
 

Prep

  • Drain canned chickpeas. (Keep juice if desired).
  • Finely dice red onion.
  • Halve the lime.
  • Destem cilantro and roughly chop.

Combine

  • In a large sized bowl, place drained chickpeas.
  • Use a potato masher or fork to mash chickpeas into a chunky, smashed consistency.
  • Add olive oil, one half lime, and the red onions.
  • Stir to combine to coat mixture in the lime juice and olive oil.
  • Add vegan mayonnaise, mustard, salt, pepper, garlic powder, paprika powder, and old bay to the chickpea mixture.
  • Stir to combine.
  • Add roughly chopped cilantro and the other half of lime.
  • If adding optional ingredients, stir in chopped pickles, chopped relish, or chopped grapes.
  • Stir to combine.
  • Plate and enjoy! (Or store in the fridge.)

Store

  • Place chickpea “tuna” salad in a sealable container and store in the refrigerator.