The hunt for protein-rich vegan sandwich toppings continues! Today I’m bringing you something that has become a classic in the vegan kitchen: tuna style chickpea salad. It has everything tuna salad does, but without the fish of course. If, like me, you never were a big fan of fish, you might just find yourself enjoying this version more than the original. It’s wonderfully fresh, creamy, and rich in flavour. I left mine on the chunkier side, which gives it a great familiar texture as well. This salad is super quick to whip up, as all you need to do is chuck the ingredients into a food processor for a few seconds. Definitely worth giving a try!
Ingredients
200g can chickpeas
3 tbsp vegan mayonnaise
1 tsp mustard
1/2 small onion
5 mini pickled cucumbers
1/2 stalk celery
juice of 1/2 lemon
salt
black pepper
Drain and rinse the chickpeas, and transfer to a food processor. Add the mayo and mustard. Roughly chop half of a small onion, and add it to the food processor. Add roughly five mini pickled cucumbers, 1/2 stalk of rinsed celery chopped into large chunks, the juice of half a lemon, and salt and black pepper to taste. Be generous with the black pepper!
Run the food processor until the salad gets to a consistency you like. I made sure to leave a few chunks in mine, so that it’s more reminiscent of traditional tuna salad.
The recipe yields about a cup of tuna style chickpea salad. You could easily double the recipe of course, but that makes more salad than we can finish with just the two of us, haha :) I recommend keeping it in the fridge for a maximum of five days.
This salad works wonderfully paired with fresh lettuce or cucumber slices on a sandwich or cracker. Try it in a wrap with fresh veggies and/or vegan fish fingers, or in a salad.
Bon appétit!
