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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
Servings: 6 Servings
Course: Main Course, Salad, Snack
Ingredients Method

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

Method
 

Prep
  1. Drain canned chickpeas. (Keep juice if desired).
  2. Finely dice red onion.
  3. Halve the lime.
  4. Destem cilantro and roughly chop.
Combine
  1. In a large sized bowl, place drained chickpeas.
  2. Use a potato masher or fork to mash chickpeas into a chunky, smashed consistency.
  3. Add olive oil, one half lime, and the red onions.
  4. Stir to combine to coat mixture in the lime juice and olive oil.
  5. Add vegan mayonnaise, mustard, salt, pepper, garlic powder, paprika powder, and old bay to the chickpea mixture.
  6. Stir to combine.
  7. Add roughly chopped cilantro and the other half of lime.
  8. If adding optional ingredients, stir in chopped pickles, chopped relish, or chopped grapes.
  9. Stir to combine.
  10. Plate and enjoy! (Or store in the fridge.)
Store
  1. Place chickpea “tuna” salad in a sealable container and store in the refrigerator.