Easy Chickpea "No-Tuna" Salad (Vegan)
Quick 10-minute Chickpea 'No-Tuna' Salad with mashed chickpeas, celery, and creamy dressing. Perfect plant-based protein for sandwiches and wraps!
Equipment
- Fork or potato masher
- Mixing bowl
- Cutting board
- Knife
Ingredients
- 2 cups cooked or canned chickpeas
- 2 green onions or 1 medium yellow onion
- 2 to 3 ribs celery based on your preference
- ¼ cup tahini sauce or mayo or a mashed avocado
- ¼ tsp salt
- ¼ tsp pepper
- 2 cups cooked pasta (optional - shown in picture)
- 1 tbsp fresh cut dill or 1/2 tsp dry
Instructions
- Mash up chickpeas with a potato masher.
- Chop onions and celery and add to the chickpeas.
- Season and mix all ingredients with your choice of sauce.
- Enjoy on toast, as a sandwich, a dip, or as a side dish if mixed with cooked pasta.
Notes
- My Favorite Chickpeas: I batch cook these organic chickpeas - they have amazing flavor and texture!
- Serving Suggestion: Serve on toast, as a sandwich filling, or with cooked pasta as shown in the original recipe with broccoli sprouts and crudités.
- Storage: Keeps well in the refrigerator for up to 3 days in a covered container.
- Variations: Try different herbs or add a splash of lemon juice for extra brightness.