Let’s be honest, there’s something undeniably comforting about classic dishes. For many of us, tuna salad sandwiches were a staple after-school snack or a quick lunch on the go. But transitioning to a plant-based diet doesn’t mean giving up those nostalgic flavors! Today, we’re veganizing the classic tuna salad with a protein-packed twist: the chickpea tuna salad!
For me, part of the joy of exploring a plant-based diet is reimagining familiar favorites. I distinctly remember the satisfying crunch of the toasted bread with the creamy savory filling. This chickpea tuna salad captures that essence.
Out comes the tuna (and eggs), and in comes the chickpeas. These little legumes are nutritional powerhouses, boasting an impressive 14 grams of protein per cup. They also add a fantastic texture that mimics flaked tuna, keeping the familiar taste and feel of the original dish.
Here’s what you’ll need to whip up this delicious and nostalgic chickpea tuna salad:
- Chickpeas – Drained, rinsed, and mashed (partially) to mimic the texture of tuna but you can also leave them whole.
- Red onion – Brings a bit of sharpness and a pop of color.
- Sweet pickle relish – Injects a sweet and tangy flavor.
- Celery – Brings a refreshing crunch. Celery seed works in a pinch.
- Vegan mayo – Binds everything together for a creamy consistency.
- Nori flakes – This adds an umami element, mimicking that ‘from the sea’ flavor. If you can’t find nori flakes you can crush up some seaweed chips.
- Salt & Pepper – To your liking.
- Lemon juice – Just a squeeze for a hint of brightness.
This chickpea tuna salad is a testament to the versatility and deliciousness of plant-based cuisine. It allows us to indulge in nostalgic flavors while embracing a healthy and sustainable lifestyle. So, grab your ingredients and get ready for a vegan twist on a classic!
Start by mashing your drained and rinsed chickpeas in a medium-sized bowl with a potato masher or the back of a fork. You can also throw them into a food processor and pulse a few times. You still want to retain some of the chickpeas in whole form for texture so don’t pulse too much unless that’s the texture you’re going for.
Once the chickpeas are mashed add in the celery, red onion, mayo, sweet relish, nori flakes, salt, and pepper. Give that a good mix until everything is well combined. Give it a taste and adjust the ingredients to your liking.
Your chickpea tuna salad is done and ready to eat. I usually eat mine as a sandwich on toasted bread but it’s also good on a wrap, with crackers, or on a bed of lettuce for a low-carb pairing.
However you choose to eat the chickpea tuna salad I hope you enjoy it! P.S. This tastes even better on the second day!
Chickpea Tuna Salad
Ingredients
- 1 14.5 oz. can Chickpeas drained and rinsed
- 1 stalk Celery diced
- 1/4 cp. Red onion diced
- 1/4 cp. Vegan mayo more or less depending on desired consistency
- 2 tbsp. Sweet pickle relish
- 1 tbsp. Nori flakes
- Salt and pepper to taste
Optional Ingredients
- Bread slices or wrap
- Crackers
- Tomato slices
- Bibb lettuce
Instructions
- Add the chickpeas into a medium-sized bowl. Using a potato masher or the back of a fork mash the chickpeas or pulse in a food processor.
- Add the celery, onion, mayo, relish, nori flakes, and salt & pepper into the same bowl as the chickpeas and stir until everything is well combined.
- Taste and add more ingredients as needed and set aside.
- Enjoy!
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