This chickpea tuna salad is the perfect vegetable meal in protein to enjoy itself, or to add to sandwiches and wraps.
What you will need
Salad ingredients
- 1 box of chickpeas (14 oz)
- ⅓ Cat of chopped pickles (60 g)
- ¼ cup of chopped onion
- ⅓ chopped celery cup
- 8 small nori sheets (optional)
- ¼ cup of Mayo based on plants
- 1 tablespoon of mustard
- ½ lemon juice
- ½ teaspoon of garlic powder
- salt to taste (I used ¼ tsp.
For toast
- Bread slice (I used sourdough)
- olive oil
- rocket
- cherry tomatoes
How to do tuna salad
Open a box of chickpeas and drain the water.
Add the chickpeas to a large bowl and use a potato pestle to crush the chickpeas. You don’t have to crush them fully, I like it when there are remaining pieces to give it a texture.
Once the chickpeas are crushed, add the chopped pickles, onion, celery and nori leaves (it’s optional, but gives the recipe a more « fish » taste and I think it makes it so good!).
Also add vegan mayo, mustard, lemon juice, garlic powder and salt.
Combine all the ingredients well.
Drizzle olive oil on both sides with a slice of bread.
Place in a saucepan over medium heat and cook on both sides until they are brown golden and crisp.
If you don’t want to make the step above, you can just grill the bread in a toaster.
Add the chickpea salad to the toast. I garnished mine with arugula and cherry tomatoes.
You can also add the salad to an wrap, or simply enjoy it with a fork as!
Video
If you liked this recipe, you might also like these other lunch recipes:
Buffalo Tofu Wrap
Buffalo Cauflower (vegan and gluten -free)
Chickpea tuna salad
This chickpea tuna salad is the perfect vegetable meal in protein to enjoy alone, or to add it to sandwiches and wraps.
Ingredients
Salad ingredients
- 1 CAN des CHICHES 14 oz
- ⅓ cup chopped pickles 60 g
- ¼ cup chopped onion
- ⅓ cup chopped celery
- 8 Small nori sheets optional
- ¼ cup Plant -based mayo
- 1 tablespoon mustard
- ½ lemon juice
- ½ teaspoon garlic powder
- salt to taste I used ¼ tsp.
For toast
- slice bread I used the leaven
- olive oil
- rocket
- cherry tomatoes
Instructions
Instructions
-
Open a box of chickpeas and drain the water. Add the chickpeas to a large bowl and use a potato pestle to crush the chickpeas. You don’t have to crush them fully, I like it when there are remaining pieces to give it a texture.
-
Once the chickpeas are crushed, add the chopped pickles, onion, celery and nori leaves (it’s optional, but gives the recipe a more « fish » taste and I think it makes it so good!). Also add mayonnaise, mustard, lemon juice, garlic powder and salt.
-
Combine all the ingredients well.
-
Drizzle olive oil on both sides with a slice of bread. Place in a saucepan over medium heat and cook on both sides until they are brown golden and crisp.
-
If you don’t want to make the step above, you can just grill the bread in a toaster.
-
Add the chickpea salad to the toast. I garnished mine with arugula and cherry tomatoes.
Nutrition
Calories: 189kcalCarbohydrates: 17gProtein: 6gFat: 11gSaturated fats: 1gPolyunsaturated fat: 1gMonounsaturated fat: 1gSodium: 503MGPotassium: 221MGFiber: 5gSugar: 1gVitamin A: 337IUVitamin C: 3MGCalcium: 53MGIron: 1MG
