Chickpea Tuna Salad
Servings: 4 servings
Calories: 299kcal
My chickpea tuna salad is a perfect vegan alternative for sandwiches or salads. Plus, it's no quick and ready in just 10 minutes!
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Ingredients
- 15 oz chickpeas drained and rinsed
- ⅓ cup vegan mayonnaise
- 2 radishes minced
- ½ lemon juice
- 1 tablespoon capers chopped
- 2 teaspoons Dijon mustard
- 1 tablespoon horseradish sauce
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Mash the chickpeas in a mixing bowl and with a fork.
- Add to the mixing bowl the vegan mayonnaise, chopped radishes, lemon juice, chopped capers, Dijon mustard, horseradish sauce, salt and pepper. Toss gently to combine.
- Taste the mixture and add more salt and pepper if needed.
- Use as needed in sandwiches or salads.
Notes
- Using cooked chickpeas: If using cooked chickpeas instead, measure out 1 and ½ cups.
- Horseradish sauce: You can replace this sauce with dill pickle relish.
- Storage: Leftovers can be stored in the fridge for 2-3 days.
- Serving Suggestions: This mixture can be used as fillings to sandwiches up to 4 sandwiches.
- Optional ingredients: You can include cucumbers for extra crunchiness and freshness, add ½ a cup of diced cucumbers
Nutrition
Calories: 299kcal | Carbohydrates: 31g | Protein: 10g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 359mg | Potassium: 333mg | Fiber: 8g | Sugar: 6g | Vitamin A: 34IU | Vitamin C: 4mg | Calcium: 58mg | Iron: 3mg
