Chickpea Tuna Salad (2 ways)

I love turning traditional recipes into plant-based versions and this is one I used to eat quite regularly as a salad, or in a sandwich.

There’s two different options for this chickpea tuna salad depending on your mood.

One version is more simple and feels lighter. The other is a creamy version (like mayo!)

Both are delicious as is!

You can enjoy this on gluten-free bread, in a lettuce wrap, or in a salad with leafy greens.

Whichever you choose, it will satisfy your tuna cravings!

Version 1- Ingredients:

2 cans chickpeas, drained and rinsed

1 punnet cherry tomatoes, halved

2 celery sticks, finely diced

½ red onion, diced

1 clove garlic, crushed

1 sheet nori, torn into small pieces

½ lemon, juiced

Method:

In a large bowl, place your chickpeas in and mash until mostly smooth.

Add in the other ingredients and stir to combine.

Serve as is, on gluten-free bread, or in lettuce boats.

Version 2- Ingredients:

2 cans chickpeas, drained and rinsed

1 punnet cherry tomatoes, halved

2 celery sticks, finely diced

½ red onion, diced

1 sheet nori, torn into small pieces

Creamy vegan mayo:

¼ cup cashews

¼ cup almond milk

1 sprig rosemary

½ tsp onion powder

1 clove garlic

½ lemon, juiced

Method:

In a large bowl, place your chickpeas in and mash until mostly smooth.

Add in the other ingredients and stir to combine.

To make your creamy vegan mayo, simply add all the ingredients to a high speed blender until smooth.

Add to your chickpea mixture and combine.

Serve as is, on gluten-free bread, or in lettuce boats.

Enjoy!

Let me know in the comments, have you tried chickpea tuna before? What did you think?