Chickpea “tuna” salad
Tender chickpeas, mashed to a chunky consistency, mix perfectly with crisp celery and a sprinkle of spices. Vegan mayo ties it together with a creamy finish.
Pile it high on your favorite bread for a hearty sandwich, spread it over toast for a quick snack, or toss it onto a bed of greens for a light, refreshing meal. This simple recipe is ready in minutes and works for any occasion.
Ingredients
(SERVINGS: 5)
- 2 15-oz. cans cooked chickpeas, drained and rinsed
- 2 large stalks of celery, finely chopped
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tbsp. dried parsley
- Seasoned salt and pepper to taste
- ½ cup vegan mayonnaise
Preparation
- Drain and rinse the chickpeas thoroughly, then transfer them to a medium-sized bowl. Using a fork or potato masher, mash the chickpeas until they are mostly broken down, leaving some texture for a “chunky tuna” feel.
- Chop the celery and mix into the smashed chickpeas with seasoning and vegan mayo. Mix until well combined.
- Enjoy your chickpea “tuna” as a sandwich filling, on toast, or as a protein-packed topping for your favorite salad.
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