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Chickpea Tuna Salad
Recipe
Anja Grommons Anja Grommons Anja Grommons

Easy Vegan Chickpea “Tuna” Salad Recipe

This easy vegan chickpea salad is rich in protein, fiber, flavor, and versatility. Made from plant-based pantry staples, this salad can be planned in advance or put together totally last minute. Try serving it between slices of whole-grain bread, as a dip paired with veggie sticks and crackers, or atop loaded salads. This legume-based dish is the perfect appetizer, snack, and meal addition. For increased simplicity, this salad can be made with or without a food processor—let’s get mashing!

Servings: 4-5

Time: 10-15 minutes

Ingredients

  • 1 medium stalk celery, roughly chopped
  • 1 15oz can chickpeas, drained and rinsed
  • 3 tablespoons vegan mayo or blended silken tofu
  • 2 teaspoons each: dried dill, onion powder, and garlic powder
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • Optional: 1 tablespoon nori or dulse flakes (seaweed)

Directions

Food Processor

  1. Add all ingredients to your food processor.
  2. Pulse until well combined, scraping the sides occasionally.

Note: Do not overprocess. The goal is not a hummus-like consistency, but a more chunky texture.

Hand-Mashed

  1. Chop the celery into much smaller pieces and set aside.
  2. In a separate bowl, add all the other ingredients.
  3. Use a potato masher or large fork to mash ingredients to the desired consistency.
  4. Add in the chopped celery toward the end and mix well.

Recipe and image adapted from vegcentricdietitian.com.

Anja Grommons

@vegcentricdietitian

Anja is a plant-based dietitian by day and vegan foodie by night. She offers virtual nutrition coaching for vegan and veg-curious clients. Check out her site for coaching services, recipes, and nutrition tips at vegcentricdietitian.com.

Articles by Anja
Anja Grommons

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