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!
