Ingredients
- 1 can (14 oz) chickpeas, drained and rinsed
- ¼ cup red onion, finely chopped
- ¼ cup celery, finely chopped
- ¼ – ⅓ cup vegan mayo (or hummus for a lighter option)
- Juice of ½ lemon
- ¼ – ½ teaspoon garlic powder
- Salt and pepper, to taste
Optional Add-ins:
- 1 tablespoon chia seeds (for an omega-3 boost)
- ¼ sheet nori or 1 teaspoon dulse flakes (for a sea-like flavor)
- Pickle relish, for added tang
- Cayenne pepper, for heat
Instructions
Step 1: Mash the Chickpeas
– Drain and rinse the chickpeas. Place them in a medium bowl and use a fork or potato masher to mash about 75% of the chickpeas, leaving some whole for texture.
Step 2: Add Vegetables and Seasoning
– Add the chopped red onion and celery to the bowl. Stir in the vegan mayo (or hummus), lemon juice, garlic powder, salt, and pepper. Mix until well combined.
Step 3: Customize with Add-ins
– If you want a more seafood-like flavor, add crushed nori or dulse flakes. For added nutrition, sprinkle in chia seeds. Adjust seasoning with more lemon juice or garlic powder, if desired.
Step 4: Adjust the Consistency
– If the mixture is too thick, add a little water or more lemon juice to reach your desired consistency.
Notes
- You can easily replace vegan mayo with mashed avocado for a heart-healthy variation.
- For a Mediterranean twist, add olives, sun-dried tomatoes, and fresh herbs like parsley or dill.
- Store leftovers in an airtight container in the fridge for up to 5 days. Stir before serving.
- Prep Time: 10 minutes
- Cook Time: No-Cook
- Category: Lunch
- Method: No-Cook
- Cuisine: Vegan, Plant-Based
- Diet: Vegan
Nutrition
- Serving Size: ½ cup
- Calories: 200 kcal
- Sugar: 2g
- Sodium: 380mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Chickpea Tuna Salad, Vegan Tuna Salad, Plant-Based Salad, Easy Vegan Recipes, Gluten-Free Vegan Salad, High Protein Vegan Meal