Description
Unlike most vegan chickpea tuna salad recipes, this version is crunchy, flavorful and packed umami-rich notes. It's the perfect lunch option, whether you're putting it on toast, in a sandwich or using it as a dip for crackers.
Ingredients
Scale
- 1 can (15oz) Chickpeas, drained and rinsed
- ⅓ cup Red onion, finely chopped
- ⅓ cup Celery, finely chopped
- 4 tbsp Vegan yogurt ((almond yogurt is best; use more if needed))
- 2 tbsp Parsley, minced
- 1 tbsp Lemon juice
- 2 tsp Seaweed, ground ((dulse flakes are a great sub))
- 1 tsp Black pepper
- 1 tsp Kosher salt
- ½ tsp Garlic powder
Instructions
- Add the chickpeas to a mixing bowl and roughly mash them using a potato masher. A fork works well, but I like using a potato masher as it's more efficient.
- Once mashed, add in the red onion, celery, vegan yogurt, parsley, lemon juice, seaweed, black pepper, kosher salt and garlic. Mix with a flexible spatula until combined. If needed, add more yogurt, 1 tbsp at a time, until you reach the creaminess you prefer. Taste and adjust for seasoning.
- Chill the salad for at least 30 minutes before serving. Not only does this salad taste best cold, it also allows for the flavors and spices to meld together and create a richer flavor.
- Serve this salad on its own, with crackers, add to a sandwich, or enjoy on top of some toasty sourdough bread.
- Store the chickpea salad in a glass tupperware in the fridge for up to 5 days.