Description
This Vegan Chickpea Tuna Salad is my favorite quick lunch on a busy day. This sandwich is easy to make, delicious, and loaded with plant protein to keep you full and energized.
Ingredients
Scale
- 1 ½ cup chickpeas (14 oz can)
- 2 tablespoons celery, chopped (about 1 stalk)
- 3 tablespoons red onion, thinly diced
- 3 tablespoons vegan mayonnaise
- 1 tablespoon vinegar (or pickle juice)
- 1 teaspoon Old Bay seasoning
- ¼ teaspoon pepper
Optional Ingredients:
- 1 teaspoon Furikake Seasoning (or shredded seaweed)
- 1 teaspoon Red Pepper Flakes
Instructions
- Drain and rinse a can of chickpeas. Place them in a large bowl and mash them up with a fork or potato masher. *You can blend it all up in a food processor as well.
- Add the 1 stalk of chopped celery, 3 tbsps of thinly diced red onion, 3 tbsps of vegan mayo, 1 tbsp of vinegar (or pickle juice), 1 tsp of Old Bay seasoning, and 1/4 tsp of pepper to the bowl. Mix together.
- Optional: Add in some furikake seasoning and red pepper flakes for extra flavor.
- Enjoy it with bread, in a wrap, or on a salad. Store in an air-tight container in the fridge for up to 5 days.
- Prep Time: 10
