Easy Vegan Chickpea "Tuna" Salad

This quick and easy recipe is a plant base twist on the good old tuna mayo salad that we all grew up eating. We’ll swap the tuna for mashed chickpeas and I promise you will love it just as much as the original version.

Only a few ingredients and ten minutes later you can enjoy a flavourful, filling and healthy snack, lunch or dinner. Have your chickpea salad in a form of a super satisfying sandwich, add it to your tortilla wrap with a bunch of veggies, spread it on a piece of toast or serve it as a side dish. I love the versatility!

Chickpea superpower

Chickpeas help to increase satiety, boost digestion thanks to high fibre, keep blood sugar levels stable and increase protection against heart disease and cancer. It’s also a great source of plant based protein and paired with a piece of whole grain bread makes up a “complete protein” including all the essential amino acids.

Chickpeas nutrition boasts high levels of iron, zinc, phosphorus, and B vitamins. Specifically vitamin B6, also called folate, which is important for healthy hormones and helping the body to effectively produce new cells. So many reasons to add this delicious salad to your weekly recipe rotation!

You’re going to love the Vegan Chickpea Salad because it’s:

• Seriously satisfying

• Healthy and nutritious

• Packed with protein

• Super quick and easy to make

• Energy boosting

Leftovers keep very well in a covered container in the fridge for 2-3 days. Just give it a good stir again before serving in case any slight separation has occurred (it’s okay if this happens).

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Easy Vegan Chickpea “Tuna” Salad

Total time: 15 minutes | Servings: 2 - 3 sandwiches

Ingredients:

• 15oz can chickpeas, drained and rinsed (about 1 1/2 cups)

• 1 green onion, finely chopped

• 1 celery stalk, finely chopped

• 2 generous tbsp vegan mayo

• 1 tbsp plant based milk (optional if you prefer creamier consistency)

• 1 tbsp lemon juice

• 1/2 - 1 tsp mustard

• 1/2 tsp cumin powder

• 1 tbsp fresh parsley, finely chopped (feel free to use any other herbs you have on hand)

• Salt and pepper to taste

• Optional toppings - avocado, seeds, any veggies, vegan cheese

Instructions:
1. Into a small mixing bowl add your drained and rinsed chickpeas. Mash the chickpeas with a fork until it’s broken into smaller pieces and has a soft texture.

2. Add in vegan mayo, lemon juice, mustard, cumin, salt and pepper and mix well. If you feel like your salad is still a little dry add a tablespoon of plant based milk for extra creaminess.

3. Lastly mix in chopped green onion, celery and parsley.

4. Scoop a healthy amount of your chickpea salad onto two pieces of bread, add desired toppings and top with other two slices of bread.