Vegan Chickpea Tuna Salad
Hello & Happy Thursday!!
They say if you want to pursue a plant based lifestyle, it’s better to explore recipes that are not mock ups of your previous meat favorites. As a plant based alumni I actually find it exciting to recreate some of the ol’ classics sans animal products as 99% of the time..
They taste better, are visually more appealing, and of course much more nutrient dense!
If you can imagine, in the midst of not being 100% plant based I had some random go to favorites. (I’m addicted to having a routine) One of my ultimate faves sadly was.. tuna salad with mayo and mustard.. (cringe)
Fast forward to today, I love all things chickpeas and find that thy are a kitchen staple in my home. You can make falafel, classic hummus, bake and season them, and even use the fluid to make a vegan meringue or chocolate mousse.
Needless to say, chickpeas are my BFF.
What I love about this sammie is that its effortless, a no brainer, can be made in bulk, is the perf combo that can be enjoyed throughout the week, costs pennies to the dollar, packs flavor, turmeric which is anti-inflammatory, hemp seeds, nutrients, protein, and is non vegan approved to boot! (trying to watch your carbs? its good even without the bread!)
If you’re looking for the tuna salad replica or simply a go to combo to add to your weekly cooking routine, you need this vegan Chickpea Tuna Salad recipe!
6 Fun Facts About EDS
- I crave coffee, but only in the summer (iced)
- I love all things jalapeno, especially cocktails!
- I’m Lithuania, Polish, part Cherokee Indian
- I’ve been eating vegan on and off since 2001
- I haven’t driven since 2009 🤣🙌🏻 (living in NYC for too long)
- I was drinking aloe vera juice, magnesium, taking vitamins, and green tea extract by the age of 19 as it all intrigued me. (everyone thought I was cray)
Why this recipe rocks:
Packs tons of flavor and protein
Non vegan approved
Eat Drink Shrink
Yields 6 sandwiches
15 minPrep Time
15 minTotal Time
- 3 (15-oz can chickpeas/garbanzo beans), drained and rinsed - Keep the fluid for aquafaba!
- 3/4 cup celery, finely chopped
- 1 lemon (juiced)
- 1/2 cup vegan mayo
- 1/3 cup dijon mustard
- 1/2 cup cucumber cut into small triangles
- 3/4 cup red onion
- 4 scallions, chopped (use some of the white)
- 2 Tbsp nutritional yeast
- 1/3 cup relish
- 3 Tbsp fresh dill
- 1 tsp sea salt
- 1 tsp black pepper
- 3/4 tsp lemon zest (optional)
- 1/3 cup toasted slivered almonds (optional)
- 3 avocados
- 6 rolls
- 3 cups mixed greens
- Throw all of the ingredients in a bowl, minus the almonds, combine and mash using your hand or a fork. Fold in the toasted slivered almonds, Chill in the fridge for 20-30 minutes (I feel it gives the ingredients time to blend together). Serve on sourdough bread or onion bread with avocado and mixed greens
For more of a nutrient boost, you can throw in chia seeds, hemp seeds, and even some turmeric!