Plant Based Chickpea Tuna Salad Recipes

CHICKPEA SALAD

Steps:

• Place 1 can of chickpeas, 1/3 cup mayo, 1 tablespoon Dijon mustard, 1 tablespoon lemon juice, 1/4 cup chopped red onion, 1/3 cup chopped celery, 1/4 teaspoon salt, 1/4 teaspoon ground black pepper, and 1/8 teaspoon cayenne pepper into a food processor and pulse until incorporated and combined.
• You may have to stop the food processor a few times to scrape down the sides to make sure everything is combined, but please be careful not to over mix.
• Continue the process of pulsing until fully combined but the texture is still chunky or similar to tuna salad.
• Stop the food processor and remove the chickpea salad in a small bowl to serve. Spread the mixture evenly on a slice of toast, topped with spinach (or any green you prefer), and sliced tomato.
• Store any leftovers in an airtight container in the refrigerator up to 4 days.

CHICKPEA TUNA SALAD

Steps:

• Smash: Drain the can of chickpeas and roughly smash the chickpeas with a fork or your fingers.
• Chop: Finely chop the onion, celery, and capers.
• Assemble: Stir everything together, adding a pinch of salt and pepper as needed to suite your taste.

"NO-TUNA" SALAD SANDWICH

Steps:

• Place the chickpeas in a mixing bowl and mash with a fork, leaving only a few beans whole.
• Add tahini, mustard, maple syrup, red onion, celery, pickle, capers, salt and pepper, and sunflower seeds (if using) to mixing bowl. Mix to incorporate. Taste and adjust seasonings as needed.
• Toast bread if desired, and prepare any other desired sandwich toppings (such as lettuce, tomato, and onion).
• Scoop a healthy amount of the chickpea mixture (about ½ cup) onto one slice of bread, add desired toppings and top with second slice of bread. Repeat for additional sandwiches.

VEGAN CHICKPEA TUNA SALAD

Steps:

• Roughly mash the chickpeas with a potato masher or a fork.
• Add the remaining ingredients, mix well and season to taste. Place covered in the refrigerator for at least half an hour.
• Top bagels (or bread or tortillas) with the chickpea tuna salad. Garnish with lettuce, cucumbers, tomatoes and cress or other fresh herbs. Enjoy!

PLANT-BASED CHICKPEA TUNA SALAD

Steps:

• Start by draining the chickpeas and adding to a food processor (you can also break them up by hand with a fork). Wiz the beans for 1-2 seconds and repeat until the beans are broken up (do not cream or mash, just break them up). This should take no more than 6-8 seconds in the food processor. Move to a large mixing bowl.
• Dice the celery with the leafy tops, add to the mixture. Chop the green onions and pickles and add. Now, slowly combine the rest of the ingredients to taste. Some will like more "mayo" some will like less. I like less with extra mustard!
• Once the "tuna" is done, chill it for an hour. I like to serve mine over a ciabatta roll with tomatoes, and avocados. I also usually sprinkle some diced jalapeno for a little kick!