Vegan Tuna Salad with Chickpeas
The flavor and texture of this Vegan Tuna Salad Sandwich is spot on! With crunchy celery and onion, and a creamy dairy free dressing, chickpeas are sandwiched between whole grain bread for a healthy whole food plant-based take on the classic!
Servings: 4
Calories: 227kcal
Ingredients
- 15 oz can of chickpeas drained and rinsed
- ¼ cup hummus
- ¼ cup lemon juice
- 2 tablespoon dijon mustard
- ½ cup chopped celery
- ½ cup chopped red onion
- 1 teaspoon nori sprinkles
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- ½ teaspoon garlic powder
- ½ tsp onion powder
- 8 slices whole grain bread or gluten-free bread
Instructions
- Drain and rinse chickpeas. Place in food processor with hummus, dijon mustard, and lemon juice. Pulse until you get your desired consistency.
- Transfer to a mixing bowl. Add chopped celery, red onion, salt, pepper, onion powder, garlic powder, and nori. Fold ingredients together until evenly distributed.
- Spread vegan tuna salad evenly among 4 slices of whole grain bread. Top with spinach, lettuce, or other greens of choice. Then top with whole grain bread, slice in half, and serve.
Video
Notes
- Be sure to drain and rinse chickpeas. Otherwise this mixture will be too wet to hold together.
- Add any additional veggies into the salad you like. Carrots and pickles add a great crunch!
- Use the food processor to easily mash the chickpeas and combine the wet ingredients.
- If you don't have dijon mustard sub for a yellow mustard.
- Adding the green nori (seaweed sprinkles) gives the salad a bit of that seafood flavor. You can find it in the international aisle of your grocery store.
- Stores for up to 3-5 days in the fridge
Nutrition
Calories: 227kcal | Carbohydrates: 37g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Sodium: 321mg | Potassium: 433mg | Fiber: 10g | Sugar: 7g | Vitamin A: 85IU | Vitamin C: 10mg | Calcium: 72mg | Iron: 4mg