Healthy Vegan Tuna Salad with Chickpeas

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It was a quiet Sunday afternoon when Lauren and I decided to clean out the pantry. Amidst the assortment of canned goods, we stumbled upon a can of chickpeas. Lauren, always the creative one, suggested we try making a vegan version of tuna salad. I was skeptical at first, but her enthusiasm was contagious.

We gathered some celery, red onion, and dill pickles from the fridge. Lauren added a touch of Dijon mustard and a squeeze of lemon juice, while I crumbled in a sheet of nori for that subtle sea flavor. We mashed the chickpeas, mixed everything together, and tasted our creation. To our surprise, it was delicious. The texture was spot-on, and the flavors melded beautifully. Since then, this chickpea "tuna" salad has become a staple in our kitchen.

Ingredients

One 15-ounce can of chickpeas, drained and rinsed
Half a small red onion, roughly chopped
One-third cup chopped celery
Two small dill pickles
One-quarter to one-third cup vegan mayonnaise or tahini sauce
One and a half tablespoons lime or lemon juice
Two teaspoons Dijon mustard
One nori sheet, crumbled into small pieces
One teaspoon capers (optional)
Half a teaspoon dried dill
Salt and pepper, to taste
Bread slices, for serving

Instructions

Prepare the Ingredients

If using a food processor, add the chickpeas, red onion, celery, dill pickles, vegan mayonnaise, lime or lemon juice, Dijon mustard, crumbled nori, capers (if using), dried dill, salt, and pepper.
Pulse about eight to twelve times until the mixture is well combined but still has some texture.

Alternative Method Without a Food Processor

Finely dice the red onion, celery, and dill pickles.
In a medium-large bowl, roughly mash the chickpeas with a fork or potato masher.
Add the diced vegetables, vegan mayonnaise, lime or lemon juice, Dijon mustard, crumbled nori, capers (if using), dried dill, salt, and pepper.
Stir until everything is well incorporated.

Taste and Adjust

Taste the salad and adjust the seasonings as needed.
You might want to add more lime or lemon juice, mustard, dill, salt, or pepper to suit your preferences.

Serve

Serve the chickpea "tuna" salad on your choice of bread slices.
It's also great in wraps, lettuce cups, or as a topping for salads.

This chickpea "tuna" salad has become one of our favorite go-to recipes. It's quick to prepare, packed with flavor, and incredibly versatile. Whether we're making sandwiches for a picnic or looking for a protein-packed topping for our salads, this recipe delivers every time.

Even our non-vegan friends have been impressed by how closely it mimics the taste and texture of traditional tuna salad. It's a testament to the magic that can happen when you combine simple ingredients with a bit of creativity. Give it a try, and it might just become your new favorite, too.