Description
A delicious vegan alternative to tuna salad made with chickpeas.
Ingredients
Scale
- 2 cans chickpeas (15 oz. approx. each), rinsed and drained
- 1/3 cup vegan mayonnaise
- 2–3 celery stalks, chopped
- 1/4 cup red onion, diced small
- 1–2 tsp capers
- 1–2 Tbsp fresh lemon juice
- 2–3 Tbsp fresh chopped dill
- Sea salt and cracked pepper to taste
Instructions
- Mix Up the Chickpeas: Start by mashing the chickpeas in a bowl until they are smooth but still have some chunky bits. You want a texture that is a bit rustic. This gives your salad a nice bite. Just try not to over-mash, or it might become too creamy.
- Add the Ingredients: Toss in your diced celery, onions, and capers. The crunch and zing from these additions make the salad pop. Stir gently until everything is evenly mixed. Be careful not to get too aggressive, or you might break down the chickpeas further.
- Stir in the Mayo: Gently fold in the vegan mayonnaise, making sure it coats all the ingredients. You want it creamy but not swimming. Adding too much mayo can make it soupy, so start with less and add as desired.
- Add Seasoning: Now sprinkle in your salt, pepper, and fresh dill. Give it a taste and adjust those seasonings as needed. Dill brings a fresh punch, so do not shy away from it. Just remember, adding too much salt can overpower the other flavors.
- Chill Before Serving: Cover the bowl and pop it in the fridge for at least 20 minutes. This allows the flavors to mingle, making each bite taste even better. Do not skip this step; it really makes a difference!
Notes
- Storage Tips: Store in an airtight container for up to 5 days. Freezing is not recommended but possible for up to 3 months in a sturdy container.
- Expert Tips: If chickpeas feel tough when mashing, using canned varieties can save time and ensure they are soft enough to blend easily. When assessing flavor, a splash of extra lemon juice or a few more capers can really brighten up the salad. If the salad appears too watery, you can thicken it by incorporating an additional half can of mashed chickpeas for a heartier mix. For the freshest taste, letting the salad chill for 20 minutes allows flavors to meld beautifully before serving. If you are short on fresh dill, dried dill can be a good substitute; just use one-third of the amount needed for fresh.
- Reheating Instructions: This salad is best served cold and does not require reheating.
- Serving Suggestions: Serve in lettuce wraps for a light meal. Pair with whole-grain crackers for a protein-packed snack. Use as a filling in pita bread for a hearty sandwich.
- Recipe Variations: Add chopped dill pickles for extra crunch. Mix in diced cucumbers for freshness. Sprinkle in some nutritional yeast for added cheese flavor.
- Ingredient Notes: These little legumes are the star of the show! Rinse them well to wash off the canning liquid and give your salad a fresh taste. Choose firm, crisp celery stalks for the best texture. Use a red onion diced small for a touch of sharpness—sweet onions work as well if preferred. Capers bring a briny kick that mimics the flavor of tuna; chopped green olives are a tasty alternative. Fresh lemon juice brightens everything up—real lemons are preferable over bottled for better flavor. Fresh dill adds an herby burst; if fresh is not available, dried dill can work in smaller quantities. Cracked black pepper adds a bit of heat and depth; adjust to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 243
- Sugar: 6g
- Sodium: 73mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg