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.
- 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
- Mash chickpeas with a fork
- Mix in all the ingredients
- 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.