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Vegan Chickpea Tuna Salad

5 from 23 votes

This Vegan Chickpea "Tuna" Salad is creamy, tangy, and packed with nutrients. It’s perfect as an easy plant-based lunch!

Prep Time: 15

Cook Time: 0

Total Time: 15

Yield: 4 servings

Course: Lunch, Meal Prep, Salad

Cuisine: American

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

Optional for serving:

sourdough toast
sliced tomatoes, lettuce

Instructions

Add the chickpeas to a food processor bowl fitted with the blade attachment. Pulse until they’re chopped but still have texture, about 6-12 times. Transfer the chickpeas to a mixing bowl. Add the onion, celery, chopped pepperoncini and their juice, dill, capers, lemon zest, lemon juice, and mayonnaise to the bowl and stir to combine. Season with ½ teaspoon salt.
To serve, spoon the salad onto toast, this can also be served in lettuce cups or however you like to eat tuna salad. Makes 3 1/2 cups.

Notes

Great For Meal Prep! Lasts up to 5 days and the flavors get better as it sits.

Nutrition

Serving: 3/4 generous cup, Calories: 242kcal, Carbohydrates: 32.5g, Protein: 11g, Fat: 8.5g, Saturated Fat: 1g, Cholesterol: 3mg, Sodium: 973.5mg, Fiber: 10g, Sugar: 11.5g

- WW Points: 3

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