Vegan Chickpea Tuna Salad
This Chickpea "Tuna" Salad is a deliciously creamy and zesty dish, brimming with wholesome ingredients. It’s an ideal choice for a quick and nutritious plant-based lunch!
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Ingredients
- 2 15-ounce cans chickpeas
- ⅓ cup red onion
- 1 tablespoon fresh dill
- 1 tablespoon capers
- ½ teaspoon lemon zest
- 1 tablespoon lemon juice
- ⅓ cup light vegan mayonnaise
- ½ teaspoon Kosher salt
- Freshly ground black pepper
- sourdough toast
- sliced tomatoes, lettuce
- 2 teaspoons pepperoncini juice
- ⅓ cup celery
- ¼ cup jarred pepperoncini
Instructions
- 1
Place the chickpeas into the bowl of a food processor equipped with the blade attachment. Pulse the mixture about 6 to 12 times until the chickpeas are roughly chopped but still maintain some texture. Once done, transfer the chickpeas to a mixing bowl. Incorporate the diced onion, celery, chopped pepperoncini along with their brine, dill, capers, lemon zest, lemon juice, and vegan mayonnaise into the bowl. Mix thoroughly to ensure everything is well combined. Adjust the flavor by adding ½ teaspoon of salt.
- 2
For serving, scoop the salad onto slices of toast, or you can enjoy it in lettuce wraps or any preferred way to relish a tuna salad. This recipe yields approximately 3 ½ cups.
Nutrition Information
Notes & Tips
- Great For Meal Prep! Lasts up to 5 days and the flavors get better as it sits.