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  • Writer's pictureChloë's Kitchen

Chickpea “Tuna” Salad

This vegan chickpea "tuna" style salad is so good you don't even miss the tuna! And that's from the mouth of a tuna lover. It's got all the yummy things that make a tuna salad great and is perfect to serve in a whole wheat pita or over a salad. My plant based clients love it. Or even clients who are trying to eat more plant based throughout the week.


So let me show you how I make it!



Ingredients:


2 cans organic chickpeas, rinsed 1 can mashed, 1 can left whole

2 cloves garlic, crushed

2 tbsp vegan Mayo (I like primal kitchen because it's clean and made with avocado oil)

1 tbsp Dijon mustard

1 shallot, finely diced

1 large dill pickle spear, finely diced

Juice of one lemon

Fresh dill finely diced

A few dashes of Tabasco

Salt/pepper


Drain your cans of chickpeas. Mash half of the chickpeas and leave the other can whole.


Combine in a bowl with your Dijon mustard, vegan mayo, lemon juice, shallot finely diced, crushed garlic, salt/pepper, fresh dill finely diced, your dill pickle and the Tabasco.


Mix together well and season to taste.


You can serve this in a sandwich or a whole wheat pita with some yummy alfalfa sprouts and lettuce, shredded carrots, some sliced tomato, even avocado. And enjoy!



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