Vegan Chickpea Tuna Salad

About This Recipe

This Vegan Chickpea "Tuna" Salad is creamy, tangy, and packed with nutrients. It’s perfect as an easy plant-based lunch!

Ingredients

• 2 15-ounce cans chickpeas (rinsed, drained and dried)
• ⅓ cup red onion (finely diced, from ¼ of a red onion)
• ⅓ cup celery (finely diced )
• ¼ cup jarred pepperoncini (dried and chopped)
• 2 teaspoons pepperoncini juice
• 1 tablespoon fresh dill (chopped )
• 1 tablespoon capers (drained and roughly chopped)
• ½ teaspoon lemon zest
• 1 tablespoon lemon juice
• ⅓ cup light vegan mayonnaise (such as Reduced Fat Vegenaise or mayo of choice)
• ½ teaspoon Kosher salt
• Freshly ground black pepper
• sourdough toast
• sliced tomatoes, lettuce

Instructions

1. Add the chickpeas to a food processor bowl fitted with the blade attachment. Pulse until they’re chopped but still have texture, about 6-12 times. Transfer the chickpeas to a mixing bowl. Add the onion, celery, chopped pepperoncini and their juice, dill, capers, lemon zest, lemon juice, and mayonnaise to the bowl and stir to combine. Season with ½ teaspoon salt.
2. To serve, spoon the salad onto toast, this can also be served in lettuce cups or however you like to eat tuna salad. Makes 3 1/2 cups.