Description
Do you love tuna salad, but would prefer to eat something plant-based? Canned tuna is associated with excessive intake of heavy metals from contaminated ocean waters, and is also less environmentally sustainable than the humble chickpea. Luckily, this easy recipe satisfies all your tuna salad cravings, without the fish. The best part? You can make it in 10 minutes and it keeps for up to 4 days in the fridge, so it’s a fantastic option for lunch prep for the week.
Ingredients
Scale
- 1 14-oz can no-salt added chickpeas, drained and rinsed
- 3 Tbsps vegan mayonnaise
- 2 stalks celery, finely chopped
- 2 green onions, finely chopped
- 1-2 small dill pickles, finely chopped
- 1 Tbsp chopped fresh dill
- 1 tsp Dijon mustard
- 1/4 tsp each salt and pepper
Instructions
- In a medium bowl, roughly mash chickpeas with a potato masher, fork, or clean hands.
- Add mayonnaise, celery, green onions, pickles, dill, mustard, salt, and pepper. Mix well.
Notes
- This is great on whole grain bread, toast, a bagel, or stuffed into a pita with cucumbers, sprouts, and tomatoes.
- Refrigerate in an airtight container for up to 4 days.