Vegan Chickpea “Tuna” Salad
Ingredients
- 1 15- ounce can chickpeas, rinsed and drained
- ¼ cup roasted unsalted sunflower seeds (if salted, scale back on added salt)
- 3 Tbsp vegan mayo** (sub tahini for a more earthy, nutty flavor) (vegan mayo recipe is in the notes!)
- ½ tsp dijon mustard, if using tahini instead of mayo, use half as much mustard
- ¼ cup chopped red onion
- ½ cup chopped celery
- ¼ cup dill pickle, 1 large spear
- Squeeze of fresh lemon
- 1 healthy pinch each salt and pepper, to taste
- Pinch of seaweed flakes or Old Bay Seasoning
Optional
- 2 tsp tamari or soy sauce
- Sandwich Toppings: Sliced avocado, onion, tomato, and or lettuce (optional / for serving)
Instructions
- Add chickpeas to a mixing bowl and mash with a fork or potato masher for texture.
- Then add sunflower seeds, mayo, mustard, red onion, celery, dill pickle, salt, and seasonings and mix with a spoon.
- Taste and adjust seasonings as needed.
- Serve with bread, mustard, lettuce, tomato slices, red onion and avocados if desired.
- Or serve on a large green salad, or in a wrap, or on crackers.
Notes
NUTRITION NUGGETS: Garbanzo beans (chickpeas) have the highest amount of fiber (12.5 gram per cup). High fiber in your diet can lower your risk for colon cancer.
**Vegan Mayo https://minimalistbaker.com/easy-vegan-mayo-with-aquafaba/