Description
Chickpea tuna salad is a delightful, plant-based dish that offers the classic flavors of traditional tuna salad with a healthy twist. This quick and easy recipe combines creamy chickpeas with fresh vegetables and zesty seasonings, making it perfect for lunch, dinner, or meal prep.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 tablespoons mayonnaise or vegan mayo
- 1 tablespoon Dijon mustard
- 2 celery stalks, diced
- 1/4 cup red onion, finely chopped
- Juice of 1/2 lemon
- Salt and pepper to taste
Instructions
- In a mixing bowl, lightly mash the drained chickpeas with a fork or potato masher.
- Add the mayonnaise and Dijon mustard to the mashed chickpeas and mix until well combined.
- Stir in the diced celery and chopped red onion until evenly distributed.
- Squeeze the lemon juice over the mixture and season with salt and pepper to taste; mix well.
- Chill in the refrigerator for at least 30 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Plant-Based
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 580mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Customize your salad by adding diced pickles or bell peppers for extra crunch. Store leftovers in an airtight container in the fridge for up to 5 days.