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Homemade Chickpea Tuna Salad (Vegan) image

Chickpea Tuna Salad (Vegan)

This Chickpea Tuna Salad is a quick, delicious twist on a classic! Packed with protein and flavor, it's perfect for any meal!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American, Vegan
Ingredients Equipment Method Notes

Ingredients
  

For the Salad:
  • 2 cans chickpeas 15-ounce, rinsed, drained, and dried
  • 1/2 cup red onion finely diced
  • 1/2 cup celery finely diced
  • 1/2 cup jarred pepperoncini drained and chopped
  • 2 teaspoons pepperoncini juice
  • 1 tablespoon fresh dill chopped
  • 1 tablespoon capers drained and roughly chopped
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1/2 cup light vegan mayonnaise such as Reduced Fat Vegenaise or mayo of choice
  • 1/2 teaspoon Kosher salt
  • Freshly ground black pepper to taste
  • Sourdough toast for serving
  • Sliced tomatoes for garnish
  • Lettuce for garnish

Equipment

  • Mixing bowl
  • Fork
  • Chopping Knife
  • Measuring cups and spoons
  • Spoon

Method
 

Instructions:
  1. In a large mixing bowl, add the rinsed and dried chickpeas. Use a fork to mash them lightly, leaving some whole for added texture.
  2. Add the finely diced red onion, celery, and chopped pepperoncini to the mashed chickpeas.
  3. Mix in the pepperoncini juice, fresh dill, capers, lemon zest, and lemon juice to incorporate flavors.
  4. Stir in the light vegan mayonnaise until everything is well-coated.
  5. Add Kosher salt and freshly ground black pepper. Taste and adjust seasoning if needed.
  6. Serve your Chickpea Tuna Salad on a slice of toasted sourdough, topped with sliced tomatoes and lettuce.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to three days.
  • Prepare a batch at the beginning of the week for easy lunches.
  • You can freeze the chickpea mixture (without mayo) for later use.