Vegan Tuna Salad With Chickpeas (High-Protein & Fish-Free)
Chickpea vegan tuna salad is the best fish-free, plant-based balanced meal perfect as a lunch, dinner, or side dish. This quick and easy 1 bowl recipe idea is perfect when you need something hearty, filling, and delicious.
Equipment
- Fork, potato masher or blender
- Bowl
- Knife
- Cutting board
Ingredients
- 1+ ½ cups chickpeas (garbanzo beans) canned or home-cooked, rinsed, drained, mashed
- ⅓ cup homemade vegan ranch dressing or vegan mayo
- 1 ripe avocado medium-sized, diced
- 1 red onion small, finely diced
- 2 spring onions (scallions) finely chopped
- ⅓ cup corn frozen or canned
- 2 small pickles finely diced
- 1 ½ teaspoon mustard
- 1 ½ tablespoon lemon juice freshly squeezed
- salt, dried garlic, ground black pepper to taste
Instructions
- To mash the chickpeas use a fork, potato masher, or pulse a few times in a blender/food processor. Leave some chickpeas whole for a bit of texture.
- In a bowl, combine the mashed chickpeas with diced avocado, chopped scallions, diced onion, pickles, corn, mustard, lemon juice, and spices.
- Give it a good mix until everything is incorporated. Mix everything until well combined. Taste and adjust the seasonings and lemon juice as needed.
Notes
- Refrigeration: Store any leftover salad in an airtight container in the refrigerator. It will stay fresh for up to 4-5 days. Meal Prep: Prepare the salad ahead of time for quick and convenient weekday lunches or dinners.
Nutrition
Calories: 444kcalCarbohydrates: 60gProtein: 19gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gSodium: 331mgPotassium: 1094mgFiber: 18gSugar: 11gVitamin A: 279IUVitamin C: 14mgCalcium: 115mgIron: 6mg
Tried this recipe?Let us know how it was!
