Summer Picnic Recipe: Chickpea Tuna Salad!
You've gotta make this Plant-Based Chickpea Tuna Salad for your next picnic!
This 10-minute vegan chickpea tuna salad is creamy, tangy, wholesome, meal-prep friendly, & perfect for making a filling snack or lunch packed with plant-based protein!
It's perfect for when you need something quick and easy, loaded with flavor, texture, and satisfying goodness. It’s super versatile, too—enjoy it in a sandwich, salad wrap, or with crackers.
Ingredients:
▢2 (15-ounce) cans of chickpeas
▢1 large bunch of green onions (or red onion)
▢4 ribs of celery (with the leafy tops, if available)
▢1 to 2 large dill pickle(s) depending on preference
▢⅓ cup of vegan mayo
▢3 tablespoons of mustard (your favorite type)
▢1 tablespoon of granulated garlic (or 1 minced clove)
▢1 tablespoon of salt
▢1 tablespoon of sugar or maple syrup
▢1 teaspoon of apple cider vinegar
▢Fresh cracked black pepper to taste
Instructions:
Start by draining the chickpeas and adding to a food processor (you can also break them up by hand with a fork). Wiz the beans for 1-2 seconds and repeat until the beans are broken up (do not cream or mash, just break them up). This should take no more than 6-8 seconds in the food processor. Move to a large mixing bowl.
Dice the celery with the leafy tops, add to the mixture. Chop the green onions and pickles and add. Now, slowly combine the rest of the ingredients to taste. Some will like more “mayo” some will like less. I like less with extra mustard!
Once the “tuna” is done, chill it for an hour. I like to serve mine over a ciabatta roll with tomatoes, and avocados. I also usually sprinkle some diced jalapeno for a little kick!
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During summer picnics, having a refreshing and nutritious dish is key, and this Chickpea Tuna Salad fits the bill perfectly. Chickpeas, a fantastic source of plant-based protein, work as a great alternative to tuna while being simple to prepare. To achieve the ideal consistency, break down the chickpeas just enough to maintain some texture, then mix in chopped celery, onions, and pickles for a burst of freshness. The richness of vegan mayo blended with mustard creates a creamy dressing that can be customized to your taste preferences. For an extra kick, consider adding jalapenos or your favorite herbs. Not only is this salad great for picnics, but it also serves well as a quick lunch or snack throughout the week. Packed with fiber and beneficial nutrients, this dish is budget-friendly and makes meal prep a breeze! Enjoy this wholesome recipe all summer long, and don’t forget to share it with family and friends for those sunny days outside.