Chickpea Tuna Salad

This chickpea tuna salad is the perfect high-protein vegan meal to enjoy on its own, or to add to sandwiches and wraps.

What you will need

Salad Ingredients

• 1 can of chickpeas (14 oz)
• ⅓ cup chopped pickles (60 g)
• ¼ cup chopped onion
• ⅓ cup chopped celery
• 8 small nori sheets (optional)
• ¼ cup plant-based mayo
• 1 tablespoon mustard
• juice of ½ lemon
• ½ teaspoon garlic powder
• salt to taste (I used ¼ tsp)

For Toast

• slice of bread (I used sourdough)
• olive oil
• arugula
• cherry tomatoes

How to make the tuna salad

Open a can of chickpeas and drain the water.

Add the chickpeas to a large bowl and use a potato masher to mash up the chickpeas. You don't have to mash them fully, I like when there are some chunks leftover to give it texture.

Once the chickpeas are mashed, add the chopped pickles, onion, celery, and nori sheets (this is optional, but gives the recipe a more "fishy" taste and I think it makes it taste so good!).

Also add in the vegan mayo, mustard, lemon juice, garlic powder, and salt.

Combine all of the ingredients well.

Drizzle some olive oil on both sides of a slice of bread.

Place it in a pan over medium heat and cook both sides until they are golden brown and crispy.

If you don't want to do the step above, you can just toast the bread in a toaster.

Add the chickpea salad on top of the toast. I topped mine with arugula and cherry tomatoes.

You can also add the salad to a wrap, or just enjoy it with a fork as is!

Video

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buffalo tofu wrap

buffalo cauliflower (vegan and gluten free)

Chickpea Tuna Salad

Gaby Dimova

This chickpea tuna salad is the perfect high-protein vegan meal to enjoy on its own, or to add it to sandwiches and wraps.

5 from 10 votes

Print Recipe Pin Recipe

Prep Time 20 mins

Total Time 20 mins

Course Main Course

Cuisine American

Servings 4

Calories 189 kcal

Ingredients

  

1x2x3x

Salad Ingredients

• 1 can of chickpeas 14 oz
• ⅓ cup chopped pickles 60 g
• ¼ cup chopped onion
• ⅓ cup chopped celery
• 8 small nori sheets optional
• ¼ cup plant-based mayo
• 1 tablespoon mustard
• juice of ½ lemon
• ½ teaspoon garlic powder
• salt to taste I used ¼ tsp

For Toast

• slice of bread I used sourdough
• olive oil
• arugula
• cherry tomatoes

Instructions

 

Directions

• Open a can of chickpeas and drain the water. Add the chickpeas to a large bowl and use a potato masher to mash up the chickpeas. You don't have to mash them fully, I like when there are some chunks leftover to give it texture.
• Once the chickpeas are mashed, add the chopped pickles, onion, celery, and nori sheets (this is optional, but gives the recipe a more "fishy" taste and I think it makes it taste so good!). Also add in the mayo, mustard, lemon juice, garlic powder, and salt.
• Combine all of the ingredients well.
• Drizzle some olive oil on both sides of a slice of bread. Place it in a pan over medium heat and cook both sides until they are golden brown and crispy.
• If you don't want to do the step above, you can just toast the bread in a toaster.
• Add the chickpea salad on top of the toast. I topped mine with arugula and cherry tomatoes.

Video

Nutrition

Calories: 189kcalCarbohydrates: 17gProtein: 6gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 503mgPotassium: 221mgFiber: 5gSugar: 1gVitamin A: 337IUVitamin C: 3mgCalcium: 53mgIron: 1mg

Keyword chickpea tuna salad, vegan lunch

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