Description
A plant-based alternative to tuna salad using chickpeas.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 2 tablespoons vegan mayo
- 1 tablespoon Dijon mustard
- 1/4 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- In a bowl, mash the chickpeas with a fork.
- Add vegan mayo, Dijon mustard, celery, red onion, and lemon juice.
- Mix until well combined.
- Season with salt and pepper to taste.
- Serve on bread, crackers, or lettuce leaves.
Notes
- Adjust ingredients based on personal preference.
- Can be stored in the refrigerator for up to 3 days.
- Great for meal prep.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
Keywords: vegan chickpea tuna salad, plant-based salad, chickpea salad