A simple and tasty vegan “tuna” chickpea salad, served as a straight-up salad or as a tasty sandwich filling with a side of crackers or potato chips.
This chickpea salad recipe mimics the consistency of tuna from the mashed chickpeas.
As a salad, you can mix this in with any chopped veggies like zucchini and peppers or even chipotle to go on crackers. I’ve even been known to spoon this next to some rosemary roast potatoes for a fuller meal.
The key to this is not over-doing the mashing of the chickpeas. You need enough of the chunky half-broken chickpeas in there to give you that mouthy “tuna” texture you get from biting down on a sandwich.
Other than that, it’s your preference as to how you like your sandwich, but the combination of tangy pickles with lemon, mustard and smoky paprika with a sweet crunch from the peppers really works.
If you want to get back to that “tuna” sandwich flavor roots and have a taste of the sea, you can go with nori or a drizzle of vegan fish sauce.
A sandwich and soup or packet of potato chips has always been my classic working lunch and this recipe just hits the spot.
- 1 can garbanzo / chickpeas 15 oz / 440ml
- 2 Tbs Vegenaise or your choice of vegan mayo
- Juice of 1/2 lemon
- 2 tsp dill pickles chopped
- 1/4 Tsp smoky paprika or tumeric if you prefer
- 2 Tsp stone-ground mustard
- 1 cup mix of crunch: red peppers cucumber, celery
- Leafy greens like spinach or flat kale, torn or chopped
- Salt and cracked black pepper
- Tomatoes to garnish
- Nori sheets or a small splash of vegan fish sauce use the pineapple version if you would like a taste of the sea (optional)
- Up to 6 slices whole grain or whole wheat bread
Drain and rinse beans then roughly mash using a potato masher or back of a fork until you have the consistency you like. Use a food processor if you like it smoother, but I prefer chunky with some half-smashed (otherwise you end up with something like a hummus sandwich).
Stir in other ingredients and mix, seasoning generously with salt and pepper.
Serve on bread or with potato chips for a light snack or with soup for your soup + salad combo. Stores for 5 days in an airtight container in the fridge.