Description
This healthy vegan chickpea tuna salad is an easy, delicious, and fast option for lunch or dinner. Made with whole plant food ingredients, this healthy vegan recipe is gluten-free, soy-free, oil-free and takes only 15 minutes to prepare.
Ingredients
- 1 15-ounce can chickpeas, drained and rinsed
- 1/2 to 1 nori sheet, finely chopped
- 1 Tbsp capers (or minced dill pickle)
- 1/3 cup diced celery
- 1/4 cup diced red onion
- 1 Tbsp coconut aminos
- 1 tsp Dijon mustard
- 1 Tbsp lemon juice
- 1/4 cup cashew vegan mayo (or tofu-based nut-free low-fat vegan mayo)
- Salt & pepper to taste
Instructions
Start by draining and rinsing a can of chickpeas. If you're making beans from scratch, you want 1 1/2 cups cooked chickpeas.
Place the drained chickpeas in a mixing bowl and smash them with a wooden spoon to achieve the desired texture.
Use clean kitchen scissors to finely chop nori seaweed.
Add chopped nori seaweed and all other ingredients to the bowl with the smashed chickpeas and stir well to combine. Salt and pepper to taste, and enjoy immediately.
This vegan tuna salad goes beautifully on a bed of mixed salad greens or in a wrap. For inspiration on how to enjoy it, including the collard green leaf wrap, check out the chickpea "chicken" salad recipe.
Leftovers keep well in a covered container for up to four days.
Notes
EQUIPMENT / SUPPLIES
- Knife
- Cutting board
- Kitchen scissors (to finely chop nori seaweed)
- Measuring cup
- Measuring spoons
- Mixing bowl
- Wooden spoon (or a stiff spoon to smash chickpeas)
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch/Dinner Entrée
- Cuisine: American