Ingredients
Chickpea Salad Base
- 2 cans chickpeas (15 oz. approx. each), rinsed and drained
- ⅓ cup vegan mayonnaise (more as desired)
- 2-3 celery stalks, chopped
- ¼ cup red onion, diced small
- 1-2 tsp capers
- 1-2 Tbsp fresh lemon juice
- 2-3 Tbsp fresh chopped dill
- Sea salt and cracked pepper to taste
Instructions
- Mash the Chickpeas: In a medium bowl, use a potato masher or similar tool to mash the rinsed and drained chickpeas thoroughly, leaving some chunks for texture. Alternatively, you can lightly pulse them in a food processor, but avoid pureeing smooth.
- Combine Ingredients: Add the vegan mayonnaise, chopped celery, diced red onion, capers, fresh lemon juice, and chopped dill to the mashed chickpeas. Stir everything well until fully combined. Season with sea salt and cracked black pepper to your taste, adjusting the lemon juice or capers for extra tang if desired.
- Chill: Cover and chill the chickpea salad in the refrigerator for 10-20 minutes to allow the flavors to meld together, enhancing the taste.
- Serve: Serve your chickpea “tuna” salad on sandwiches, wraps, or enjoy it as a side dish with crackers or greens, just like traditional tuna salad.
Notes
- You can adjust the vegan mayonnaise amount based on your preferred creaminess.
- For extra texture, try adding chopped pickles or grated carrots.
- Use fresh dill for the best herbaceous flavor, but dried dill works if needed—reduce the quantity accordingly.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This recipe is naturally gluten-free, but always verify your vegan mayo for gluten content if needed.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Vegan, American
- Diet: Vegan, Gluten Free
