Chickpea Salad (Vegan “Tuna” Salad) (Edit recipe)

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This recipe has been a go-to for me when I need a quick-and-delicious lunch, especially when I'm eating a more plant-based diet. It's great to make in a larger batch for meal prep, or you can serve it alongside crackers and veggies for a snack. I like a few spoonfuls on a sandwich. Here I used gluten-free bread, a little extra plant-based mayonnaise and some arugula. Lunch in 10 minutes!

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PREP TIME

10 minutes

COOK TIME

—

INGREDIENTS

Serves: 2-3

Ingredients

15 oz Chickpeas, drained and rinsed
0.75 cup Celery, diced (2 stalks)
.25 cup Red Onion, diced
2 Tbsp fresh Dill, chopped
.25 cup Plant Based Mayonnaise
2 tsp Capers
1 Tbsp Lemon Juice
.25 tsp Kosher Salt
1 pinch Black Pepper

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Drain and rinse garbanzo beans. Add to a medium bowl and use the back of a fork to mash until mostly smooth, but some chunks remain.
Add in the rest of the ingredients and stir to combine. Store in an air-tight container in the refrigerator until ready to serve.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	893
Fat:	34 g
Carbohydrates:	122 g
Protein:	32 g
Cholesterol:	0 g
Sodium:	461 mg
Fiber:	29 g
Sugars:	17 g
Sugar Alcohol:	0 g
Calculated for total recipe.