Chickpea Tuna Salad

4.46 from 11 votes

This fabulous Chickpea Tuna Salad recipe is from Cathy Fisher with Straight Up Food. Made with chickpeas, fresh vegetables, and seasonings, this vegan tuna is going to delight your taste buds!

Prep Time25

Total Time25

Course: Salads & Bowls

Cuisine: American

Diet: Gluten Free, Low Calorie, Low Fat, Low Salt, Vegan, Vegetarian

Servings: cups

Calories: 215kcal

Author: Cathy Fisher

Ingredients

2 15- oz cans chickpeas drained and rinsed
1 cup celery diced
1/4 cup red onion finely chopped
1/4 cup fresh basil finely chopped
1 medium ripe avocado chopped (optional)

Cashew-Mustard Dressing

1/2 cup water
1/2 cup raw cashews or cooked white beans
3 tablespoons lemon juice or lime
2 tablespoons Dijon mustard
2 teaspoons apple cider vinegar
1 medium garlic clove
2-3 teaspoons kelp granules optional

US Customary - Metric

Instructions

Begin by placing all of the dressing ingredients (water, cashews, lemon juice, mustard, vinegar, garlic, and kelp, if using) into a food processor and set to the side for at least 15 minutes so the cashews can soften.
Place the garbanzo beans (aka chickpeas) into a food processor and pulse until the beans are broken but still flaky. Do not over-blend. A bean masher, potato masher, or fork also works well. I use my Vitamix 5200 series.
Transfer the beans to a large bowl, add the diced celery, red onion, basil, and avocado, and stir well. I have some good tips for how to tell if your avocado is ripe and ready to use.
Blend the dressing ingredients until smooth adding a little water as needed. Stir the dressing into the salad until well blended. Serve on toasted bread or in a lettuce leaf or wrap.
Keep leftovers in an airtight container in the refrigerator for up to 5 days.

Video

Notes

Recipe from Straight Up Food Cookbook and is called No-Tuna Salad. It is published with permission.

Pro tips and substitutions:

Kelp granules- Adding kelp lends a seafood flavor to this salad though it is optional.
Lower fat content- Substitute 3/4 to 1 cup cooked white beans for the cashews to lower the fat content of the dressing.
Lower Sodium- To avoid excess sodium, look for canned beans with no added salt or cook your beans from scratch.
Vegan mayonnaise- Add homemade vegan mayo to sandwiches to push this recipe over the top.
Store- Keep leftovers in an airtight container in the refrigerator for up to 5 days.

Serving Suggestions:

- Sandwiches- Make a sandwich and add leafy greens.

- Wraps- Scoop into a large romain or endive leaf.

- Tortillas- Pack a few spoonfuls into a corn tortilla.

- Salad- Serve alongside your favorite green salad.

- Crackers- Smear this vegan spread onto some oil-free crackers like Mary's Gone Crackers.

- Bagel- It's also terrific served on bagels with spinach leaves and tomatoes. We have a terrific oil-free whole-wheat bagel recipe that is perfect for vegan sandwich spreads.

Nutrition