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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/