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Vegan Chickpea Tuna Salad
This Vegan Chickpea "Tuna" Salad is creamy, tangy, and packed with nutrients. It’s perfect as an easy plant-based lunch!
Ingredients
- 2 15-ounce cans chickpeas (rinsed, drained and dried)
- ⅓ cup red onion (finely diced, from ¼ of a red onion)
- ⅓ cup celery (finely diced )
- ¼ cup jarred pepperoncini (dried and chopped)
- 2 teaspoons pepperoncini juice
- 1 tablespoon fresh dill (chopped )
- 1 tablespoon capers (drained and roughly chopped)
- ½ teaspoon lemon zest
- 1 tablespoon lemon juice
- ⅓ cup light vegan mayonnaise (such as Reduced Fat Vegenaise or mayo of choice)
- ½ teaspoon Kosher salt
- Freshly ground black pepper
Optional for serving:
- sourdough toast
- sliced tomatoes, lettuce
Instructions
- Add the chickpeas to a food processor bowl fitted with the blade attachment. Pulse until they’re chopped but still have texture, about 6-12 times. Transfer the chickpeas to a mixing bowl. Add the onion, celery, chopped pepperoncini and their juice, dill, capers, lemon zest, lemon juice, and mayonnaise to the bowl and stir to combine. Season with ½ teaspoon salt.
- To serve, spoon the salad onto toast, this can also be served in lettuce cups or however you like to eat tuna salad. Makes 3 1/2 cups.
Notes
Great For Meal Prep! Lasts up to 5 days and the flavors get better as it sits.
Nutrition
Serving: 3/4 generous cup, Calories: 242kcal, Carbohydrates: 32.5g, Protein: 11g, Fat: 8.5g, Saturated Fat: 1g, Cholesterol: 3mg, Sodium: 973.5mg, Fiber: 10g, Sugar: 11.5g
- WW Points: 3