Chickpea “Tuna” Salad Recipe

Introduction

This Chickpea “Tuna” Salad is a delicious and healthy plant-based alternative to traditional tuna salad. It’s creamy, flavorful, and easy to prepare, perfect for a quick lunch or light dinner.

Ingredients

• 1 1/2 cups chickpeas (from 1 15-oz can), drained and rinsed
• 3 tablespoons vegan mayonnaise
• 1 tablespoon dijon mustard
• 1 stalk celery, finely chopped
• 1/4 small red onion, finely chopped
• 1 tablespoon freshly chopped dill
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• Sliced bread
• Butter lettuce
• Dill or bread and butter pickles
• Sliced tomatoes

Instructions

1. Step 1: In a medium bowl, use a fork or potato masher to mash the chickpeas into irregular sized pieces, leaving some whole for texture.
2. Step 2: Add vegan mayonnaise, dijon mustard, celery, red onion, and chopped dill to the mashed chickpeas. Stir well to combine.
3. Step 3: Season the mixture with kosher salt and freshly ground black pepper to taste. Mix again.
4. Step 4: Assemble the sandwiches by layering the chickpea salad on sliced bread, then topping with butter lettuce, pickles, and sliced tomatoes.

Tips & Variations

• For extra flavor, add a squeeze of lemon juice or a dash of smoked paprika to the salad.
• Use avocado slices instead of mayonnaise for a creamier, healthier option.
• Try different fresh herbs like parsley or chives to change the flavor profile.

Storage

Store the chickpea salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving. It’s best enjoyed fresh but can be used in wraps or salads later. Avoid storing assembled sandwiches to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but be sure to cook and cool them completely before mashing. Canned chickpeas are convenient and work well for this recipe.

Is this recipe gluten-free?

The chickpea salad itself is gluten-free. To keep the whole sandwich gluten-free, use gluten-free bread or serve the salad wrapped in lettuce leaves.

Chickpea “Tuna” Salad Recipe

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4.8 from 63 reviews

This Chickpea “Tuna” Salad is a delicious, plant-based alternative to traditional tuna salad, using mashed chickpeas combined with vegan mayonnaise, dijon mustard, and fresh veggies. Perfect for a light and nutritious sandwich, it offers a flavorful and satisfying meal that’s quick and easy to prepare.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 2 sandwiches 1x
• Category: Sandwich
• Method: No-Cook
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Chickpea Salad

• 1 1/2 cups chickpeas (from 1 15-oz can), drained and rinsed
• 3 tablespoons vegan mayonnaise
• 1 tablespoon dijon mustard
• 1 stalk celery, finely chopped
• 1/4 small red onion, finely chopped
• 1 tablespoon freshly chopped dill
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Sandwich Assembly

• Sliced bread
• Butter lettuce leaves
• Dill or bread and butter pickles
• Sliced tomatoes

Instructions

1. Mash the Chickpeas: In a medium bowl, use a fork or potato masher to mash the chickpeas into irregular sized pieces, leaving some chickpeas whole for texture.
2. Combine Salad Ingredients: Add the vegan mayonnaise, dijon mustard, finely chopped celery, red onion, and freshly chopped dill to the mashed chickpeas. Stir well to combine, then season with kosher salt and freshly ground black pepper to taste.
3. Assemble the Sandwiches: Lay slices of bread on a flat surface. Spread a generous amount of the chickpea salad on the bread, then top with butter lettuce leaves, sliced pickles, and sliced tomatoes. Close the sandwich with another slice of bread and serve immediately.

Notes

• You can adjust the amount of vegan mayonnaise and mustard to suit your desired creaminess and tanginess.
• For a gluten-free option, substitute the bread with gluten-free bread or lettuce wraps.
• Try adding other fresh herbs like parsley or chives for extra flavor.
• For crunch, consider adding chopped cucumber or grated carrots.
• Leftover chickpea salad can be stored in an airtight container in the fridge for up to 3 days.

Keywords: chickpea salad, vegan tuna salad, plant-based sandwich, vegan mayo, healthy sandwich, easy lunch, chickpea recipe, vegetarian sandwich