Mock Tuna Chickpea Salad

This mock tuna chickpea salad is simple and quick, made with everyday ingredients and easily customizable for the perfect vegan, gluten-free, tuna salad-like recipe.
The key to this delightfully simple recipe is mashing the chickpeas. They become flaky and chewy when mashed.  A little chunky is best. Add in the vegan mayo, onions, celery, and sweet pickle relish, and you’ve got a delicious creamy yet textured mock tuna salad.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizers, Lunch, Main Courses, Snacks
Cuisine: American
Calories: 86
Ingredients Equipment Method Notes

Ingredients
  

  • 1 15 oz. can garbanzo beans (chickpeas), low-sodium, drained and rinsed
  • 1 celery stalk well chopped
  • ¼ cup red onion well chopped
  • 2 Tbsp sweet pickle relish
  • ¼ cup fat-free vegan mayonnaise Link to recipe
  • 1 Tbsp lemon juice Optional
  • 1 tsp mustard Optional

Equipment

  • mixing bowl
  • spatula

Method
 

  1. Coarsely chop beans in a food processor or mash beans with a potato masher. Do not over-process; you want it to have texture.
  2. Place beans in a bowl with the remaining ingredients. Mix well and chill for an hour before serving.

Notes

Make sandwiches by spreading a little mayo on bread or toast, and add lettuce, tomato, onion, and pickle slices as options of your choice.
Top your regular salad with a few spoonfuls of Mock Tuna Salad for a complete and satisfying dinner.
Option: use dried seaweed, nori, or wakame, minced and added to taste for a more deep-sea tuna taste.  

I began my plant-based journey to health and happiness in 2012, with low expectations and poor health. Surprising and rapid results sparked a desire to help others believe in their own power to improve health and avoid disease through food choices that lead to a longer, vibrant, and compassionate lifestyle. Learn more…

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Categories: Appetizers, Lunch, Main courses, Plant-Based Recipes, Snacks

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