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Chickpea Tuna Salad (No Mayo) Vegan Healthy Recipe

Chickpea Tuna Salad (No Mayo)

This Chickpea Tuna Salad (No Mayo) gets you that briny and tangy taste of tuna salad with the addition of green olives. It's delicious.
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Total Time 15 minutes
Servings: 3
Course: Main Course, Salad
Ingredients Method Notes

Ingredients
  

  • 1 box/can of chickpeas or 1 1/2 cups prepared chickpeas
  • 3 small or 2 large stalks celery minced
  • 1/2 medium red onion finely chopped
  • 1/2 cup green olives finely chopped
  • 1/4 cup loosely packed fresh dill chopped
  • 1 tsp ground mustard mixed in 1 TBSP water to activate the water is also needed to add some liquid to the mixture
  • 1/2-1 lemon juiced, start with 1/2 as tartness varies, taste first, and then see if you want a smidge more
  • sea salt and ground pepper to taste
  • 1-2 TBSP water if needed

Method
 

  1. Pulse the chickpeas in a food processor about 5 times. You still want chunks, so make sure to pulse and don’t just turn on and run. Add the pulsed chickpeas to a large mixing bowl. OR If you don’t have a food processor, you can easily use a fork and some arm strength.
  2. Add the mashed up chickpeas, celery, red onion, green olives, fresh dill, ground mustard mixed in 1 TBSP water, and 1/2 lemon to start in a mixing bowl. Mix until well combined using both a spoon and fork as needed. It does take some arm strength to get it mashed together since there is very little liquid. It will be a more crumbly mixture, but it still conforms enough. If needed, add in a TBSP of water. Taste it. Add in more lemon if needed and mix in the salt and pepper.
  3. Enjoy as an opened face toast, sandwich, scooped into romaine or butter lettuce leaves, or on top of a salad.

Notes

Since there is not a lot of liquid in this recipe, everything does need to be pretty finely chopped so it's easier to mix.
Healthy | Easy | Plant-Based Recipes
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