This chickpea "tuna" salad is a super simple recipe made with under 10 ingredients.
We love chickpeas because they are:
An excellent source of plant-based protein
High in fiber
Rich in nutrients like iron and folate
The best part of this recipe is that it is incredibly versatile. Serve with crackers and vegetables as an appetizer, scoop into lettuce boats for a light lunch, or enjoy on top of a toasted piece of your favorite bread.
1 15-ounce can of chickpeas (rinsed and drained)
¼ cup vegan mayonnaise* (see recipe notes for substitutes)
⅓ cup pickle juice
Salt (to taste)
Pepper (we prefer white pepper)
2 stalks of celery, finely diced
¼ cup finely diced pickles (we prefer dill pickles)
Finely dice celery and pickles, set aside.
Combine drained and rinsed chickpeas, ¼ cup vegan mayonnaise, ¼ cup pickle juice, salt, and pepper into a food processor or blender. Pulse to combine. Texture should be partially blended with chunks of chickpeas remaining. Be sure not to over-blend! You do not want a hummus texture.
Once it's a desired consistency, move the chickpea mixture from the food processor/blender to a medium-sized bowl. Do a taste test. If it’s too thick, add a little more pickle juice. For more creaminess and flavor, add a little more mayonnaise.
Add chopped pickles and celery into the chickpea mixture. Stir to combine. Add more salt and pepper as needed.
To serve, scoop onto your favorite crackers or slice of toasted bread. For a light meal, serve in lettuce boats with desired toppings.
This chickpea “tuna” salad mixture will keep covered in the fridge for a few days.
You can use mashed avocado or hummus as an alternative to vegan mayonnaise. Please note that you may have to adjust the liquids in this recipe in order to get your desired consistency. If you are not vegan, regular mayonnaise works fine.
If you make this recipe, we’d love to see your creations! Tag us @zeetabody on Instagram or leave a comment below!