This vegan “tuna” salad is proof that when it comes to mayo-based salads, the magic is in the fixin’s. When we say you won’t miss the tuna, we mean it; this creamy, zingy, crunchy salad will satisfy all your canned fish cravings. We like to keep a can of chickpeas in our pantry at all times so this easy lunch is always only 5 minutes away.
Contents
Ingredients
- 1 1/2 c.chickpeas (from 1 15-oz can), drained and rinsed
- 3 tbsp.vegan mayonnaise
- 1 tbsp.dijon mustard
- 1stalk celery, finely chopped
- 1/4small red onion, finely chopped
- 1 tbsp.freshly chopped dill
- Kosher salt
- Freshly ground black pepper
To serve:
- Sliced bread
- Butter lettuce
- Dill or bread and butter pickles
- Sliced tomatoes
Directions
-
- Step 1
In a medium bowl, use a fork or potato masher to mash the chickpeas into irregular sized pieces. (A few left whole is ok!)
- Step 2Add remaining ingredients and stir to combine. Season with salt and pepper to taste.
- Step 3Assemble sandwiches on bread topped with lettuce, pickles, and tomato.
- Step 1
