Description
A delicious plant-based alternative to traditional tuna salad made with chickpeas.
Ingredients
Scale
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/4 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup dill pickles, chopped
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (optional)
- 4 whole grain wraps or 4 slices of bread (for serving)
Instructions
- In a large mixing bowl, mash the chickpeas with a fork or potato masher until they are mostly broken down but still have some texture.
- Add the mayonnaise, Dijon mustard, lemon juice, celery, red onion, dill pickles, garlic powder, salt, and pepper to the bowl. Mix until well combined.
- Taste the mixture and adjust seasoning if needed. If desired, stir in the fresh parsley for added flavor.
- Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Serve the chickpea salad in whole grain wraps or on slices of bread. Enjoy!
Notes
- For a spicier kick, add a teaspoon of sriracha or hot sauce to the salad.
- Substitute Greek yogurt for mayonnaise for a lighter version with added protein.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
Keywords: Chickpea Tuna Salad, Plant-Based Salad, Vegan Salad