Vegan Chickpea Tuna Salad Recipe
This Vegan Chickpea Tuna Salad offers a plant-based twist on traditional tuna salad, using chickpeas for a satisfying texture combined with zesty pepperoncini, fresh dill, and light vegan mayonnaise. Perfectly seasoned and easy to prepare in just 15 minutes, it’s ideal for a quick, nutritious lunch or snack served on sourdough toast, lettuce cups, or alongside fresh veggies.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings (about 3 ½ cups)
- Category: Salad
- Method: Blending
- Cuisine: Vegan, American
- Diet: Vegan
Ingredients
Salad Ingredients
- 2 15-ounce cans chickpeas (rinsed, drained, and dried)
- ⅓ cup red onion (finely diced, from ¼ of a red onion)
- ⅓ cup celery (finely diced)
- ¼ cup jarred pepperoncini (dried and chopped)
- 2 teaspoons pepperoncini juice
- 1 tablespoon fresh dill (chopped)
- 1 tablespoon capers (drained and roughly chopped)
- ½ teaspoon lemon zest
- 1 tablespoon lemon juice
- ⅓ cup light vegan mayonnaise (such as Reduced Fat Vegenaise or mayo of choice)
- ½ teaspoon Kosher salt
- Freshly ground black pepper, to taste
To Serve
- Sourdough toast
- Sliced tomatoes
- Lettuce leaves
Instructions
- Prepare chickpeas: Add the rinsed, drained, and dried chickpeas to a food processor fitted with the blade attachment. Pulse 6 to 12 times until the chickpeas are roughly chopped but still retain some texture, ensuring the salad has a good bite. Avoid overprocessing for a smooth paste.
- Combine ingredients: Transfer the chopped chickpeas to a mixing bowl. Add finely diced red onion, celery, chopped pepperoncini and their juice, fresh dill, chopped capers, lemon zest, lemon juice, and light vegan mayonnaise. Stir well to combine all ingredients evenly.
- Season salad: Add ½ teaspoon kosher salt and freshly ground black pepper to taste. Mix thoroughly to distribute seasoning evenly throughout the salad.
- Serve: Spoon the chickpea tuna salad onto sourdough toast slices. Alternatively, serve it in lettuce cups or alongside sliced tomatoes for a fresh, light meal. The recipe yields approximately 3 ½ cups of salad, enough for 4 servings.
Notes
- For best texture, make sure to dry chickpeas well after rinsing to avoid excess moisture in the salad.
- Light vegan mayonnaise keeps the salad creamy without added fat; you can substitute with your favorite vegan mayo.
- Adjust pepperoncini juice amount to suit your preferred tanginess level.
- This salad can be stored in an airtight container in the refrigerator for up to 3 days.
- Try adding diced cucumber or avocado for variation and extra creaminess.
Find it online: https://marthatasty.com/vegan-chickpea-tuna-salad-recipe/
