Healthy Vegan Chickpea Tuna Salad
As an Amazon Associate, I earn from qualifying purchases.
Print Recipe Servings 3
Get the Recipe with Step-by-step Photo Instructionswith our app
Ingredients
- 1 can chickpeas 15-ounce can, or 1 ½ cup fresh cooked chickpeas, drained and rinsed
- ½ red onion diced
- ½ cup (70 g) dill pickles diced
- ⅓ cup (40 g) celery thinly chopped
- ¼ cup parsley chopped
- 2 cloves garlic pressed
- 3 tbsp whole sesame tahini
- ½ lime juiced
- 1 tsp Dijon mustard
- 1 tsp date syrup
- ½ tsp Himalayan salt
- 3 tbsp water
Discover 150+ Healthy Whole Food Vegan Recipeswith no ads Learn more.
Instructions
- Place the chickpeas in a food processor and pulse for a minute until roughly chopped. If you don't have a food processor simply mash them with a fork or potato masher.
- Put the roughly chopped chickpeas, diced red onion, celery, pickles, parsley, and garlic in a medium bowl.
- In a small bowl mix the tahini, lime juice, Dijon mustard, date syrup, salt, and water. Whisk to combine.
- Add the tahini sauce to the other ingredients and stir well.
- Serve over toasted bread. Top it with desired toppings such as romaine lettuce, tomato slices, and cucumbers. Enjoy!
Easily create custom shopping listsfrom recipes you choose Learn more.
Notes
- You can also serve it with crackers or make a delicious burrito with it.
- Another option is to skip the bread and make lettuce wraps.
Want More Details?
For a more detailed version of this recipe, visit our full ad-supported site wellnessdove.com.