A bright, plant-based twist on a classic, this vegan chickpea “tuna” salad is creamy, zesty, and full of texture. Mashed chickpeas are tossed with crisp veggies and a savory blend of seasonings, then finished with a sprinkle of furikake for a subtle umami boost and hint of the sea—no fish required.
Chickpea tuna salad
A bright, plant-based twist on a classic, this vegan chickpea “tuna” salad is creamy, zesty, and full of texture. Mashed chickpeas are tossed with crisp veggies and a savory blend of seasonings, then finished with a sprinkle of furikake for a subtle umami boost and hint of the sea—no fish required.
Servings: 1
Cost: 3.50
Ingredients
- 1 can chickpeas
- 1/2 cup celery
- 1/3 cup sweet relish
- 2 Tbs vegan mayo I like helmans
- 1 Tbs Nutritional yeast
- 1 Tsbs Furikake Seasoning
Instructions
- In a bowl, lightly mash the chickpeas with a fork or potato masher, leaving some texture.
- Add chopped celery and sweet relish, and stir to combine.
- Mix in vegan mayo and your seasonings (including furikake) until everything is well coated.
- Taste and adjust seasoning as needed, depending if you beans are salted ore not you may need to ad salt or pepper
- Chill in the refrigerator for at least 30 minutes if you have time, then serve and enjoy.
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