Chickpea Tuna
Chickpea Tuna is a flavorful, plant-based alternative to traditional tuna salad, made with mashed chickpeas and finely chopped artichoke hearts for a creamy, protein-packed dish perfect for sandwiches, wraps, and more.
Servings: 4
Equipment
- Food Processor Optional
- Mixing Bowl
Ingredients
- 15 oz Can of Chickpeas Drained, rinsed, and mashed
- 15 oz Can of Artichoke Hearts Drained and finely chopped
- 2 Dill Pickles Finely diced
- 1 stalk Celery Finely diced
- 2 tsp Capers Finely diced
- ½ Red Onion Finely diced
- 2 cloves Garlic Minced
- ¼ cup Dill finely chopped
- 3 to 4 tbsp Vegan Mayo Can use mine, or store-bought, I recommend Follow Your Heart Vegenaise
- 1 tsp Brown or Dijon Mustart
- ½ tsp White Vinegar Adjust to taste
- ½ tsp Sea Salt
- ½ tsp Black Pepper
- ½ tsp Red Pepper Flakes Optional
- 2 tbsp Lemon Juice About the juice of 1 lemon
- 2 tbsp Nutritional Yeast
- 1 tbsp Finely Crumbled Nori Sheet Optional, but gives the salad a more fishy flavor
Instructions
- In a large bowl, mash the chickpeas until mostly/partially mashed. Then drain the artichoke hearts and finely chop, them into fine pieces, and add to the bowl. Then chop and add the pickles, celery, red onion, and dill, and mix to combine.
- You can also make this by adding the chickpeas, artichokes, pickles, celery, capers, red onion, and dill to a food processor and the rest of the ingredients and pulsing for a few seconds until a 'tuna-like' texture forms. But I have found you get the best texture by chopping the ingredients individually.
- In a separate small mixing bowl, combine the minced garlic, vegan mayo, white vinegar, salt, pepper, red pepper flakes, if using, lemon juice, nutritional yeast, and nori, if using. Whisk to combine.
- Pour the dressing over the chickpea and artichoke mix, then stir to combine and distribute the dressing.
- Place in the fridge to chill for at least 30 minutes before serving.
- Serve on bread of your choosing along with your desired sandwich toppings.
- This Chickpea Tuna will keep in an airtight container in the fridge for 3 to 4 days.