Vegan Chickpea Tuna Salad Recipe
Try this delicious vegan twist on the classic tuna salad: a chickpea tuna salad recipe packed with plant-based protein and umami.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 400 g can chickpeas rinsed and drained
- 75 g cherry tomatoes
- 75 g cucumber
- 1 celery branch
- ½ red onion
- 3 Tbsp finely chopped dill
- 2 Tbsp finely chopped parsley
- 160 g can corn rinsed and drained
- 4 Tbsp capers
- 1 nori sheet cut into tiny chunks
- Juice of 1 large lemon
- 1 garlic clove grated
- 5 to 6 Tbsp vegan mayonnaise
- Salt and pepper to taste
TO SERVE:
- Salad leaves
- Pitta bread
Instructions
- Mash the chickpeas with a fork or potato masher in a salad bowl. Set aside.400 g can chickpeas
- Finely dice the tomatoes, cucumber, celery, and onion.75 g cherry tomatoes, 75 g cucumber, 1 celery branch, ½ red onion
- Place the chopped vegetables, corn, and herbs in a bowl.3 Tbsp finely chopped dill, 2 Tbsp finely chopped parsley, 160 g can corn
- Add capers, nori sheet, lemon juice, garlic, and mayonnaise.4 Tbsp capers, 1 nori sheet, Juice of 1 large lemon, 1 garlic clove, 5 to 6 Tbsp vegan mayonnaise
- Mix until well blended. Season to taste with salt and pepper.Salt and pepper
- Serve with salad leaves and pitta bread.Salad leaves, Pitta bread
Nutrition
Serving: 1servingCalories: 364kcalCarbohydrates: 54gProtein: 6gFat: 14gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.5gSodium: 716mgPotassium: 250mgFiber: 5gSugar: 35gVitamin A: 335IUVitamin C: 10mgCalcium: 51mgIron: 2mg