Chickpea Tuna-less Salad

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I loooove Tuna Salad. It’s one of those dishes that remind me of my childhood. I loved it then, and love it now, but don’t eat it anymore because I’ve moved more and more towards a plant-based diet and canned tuna and mayo don’t really fall into that category. Looking for plant-based recipes, I found a couple of recipes online for chickpea “tuna” salad and played around with them until I became slightly addicted to this one.

It’s a super easy recipe, but it does have one trick to make it easier: don’t mash the chickpeas in a bowl, use  a casserole dish or something else that has a flat bottom and sides.

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  • 1 15 ounce can of chickpeas
  • ¼ cup (about 1 medium) onion cut into tiny pieces
  • ¼ cup (about 2 stalks) celery diced very small
  • 1/4 cup of vegan mayonnaise (Sir Kensington’s Fabanaise is my favorite)
  • 1 ½ teaspoons Dijon mustard
  • 2 tablespoons minced pickles (optional)
  • salt and freshly ground black pepper to taste
  • Juice of half a lemon

 

  1. Mash chickpeas with a fork
  2. Mix in all the ingredients
  3. Serve on your favorite bread with lettuce and tomato.

In this case, I served it on Udi’s Gluten Free Millet Chia bread with cherry tomatoes and celery leaves.

Note: If you love mayo, add an extra tablespoon of mayo.

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