This quick and easy chickpea salad is a great vegan alternative to tuna salad. Put it in a sandwich, on a green salad, or eat it as a dip - it’s versatile, delicious, and utilizes affordable pantry and fridge staples.
Chickpea Salad
Naomi Silverman, Development & Communications Manager
Serves 2
Ingredients:
- 1 15 oz can or ~2 cups cooked chickpeas
- 3 tbs vegan or dairy mayonnaise (some popular vegan brands are Hellman’s, Follow Your Heart, Spectrum, etc.)
- 1 tsp Dijon mustard
- 3 tbs red onion, chopped small
- 1 dill pickle, chopped small (can substitute celery if preferred)
- Salt and pepper to taste
Optional:
- Squeeze of lemon
- Dash of ume plum vinegar for a salty ‘tuna’ taste
Instructions:
- Rinse and drain the chickpeas, and mash with a fork, potato masher, or with a quick blend in a food processor until somewhat smooth with some texture remaining
- Add the remaining ingredients to the chickpeas and stir well
- Taste and adjust seasonings as needed
To serve:
- Add to a sandwich with toasted bread and available veggies
- Put a scoop on top of salad greens
- Eat as a dip with fresh veggies or crackers