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Vegan Chickpea Tuna Salad – Plant-Forward Lunch

“10-Minute Vegan Chickpea Tuna Salad – A Winning Plant-Forward Lunch”

A quick and nutritious vegan chickpea tuna salad, perfect for a plant-forward lunch.

  • Total Time: 10 minutes
  • Yield: 2 servings 1x

Ingredients

Scale
  • 2 cups cooked chickpeas
  • 1/4 cup vegan mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/4 cup diced red onion
  • 1/4 cup diced celery
  • 1/4 cup chopped dill pickles
  • 1 teaspoon lemon juice
  • Salt and pepper to taste

Instructions

  1. Mash the chickpeas in a bowl until crumbly.
  2. Add vegan mayonnaise, Dijon mustard, red onion, celery, pickles, and lemon juice.
  3. Mix well until combined.
  4. Season with salt and pepper to taste.
  5. Serve immediately or chill for later use.

Notes

  • Use a fork or potato masher for chickpeas.
  • Adjust seasoning to your preference.
  • Store in an airtight container for up to 3 days.
  • Author: Janet D. Evans
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegan

Nutrition

  • Serving Size: 1 serving
  • Calories: 250
  • Sugar: 5g
  • Sodium: 300mg
  • Fat: 12g
  • Saturated Fat: 1g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 8g
  • Protein: 9g
  • Cholesterol: 0mg

Keywords: vegan chickpea tuna salad, plant-forward lunch, healthy vegan recipe