Chickpea Tuna Salad (Vegan)

This Chickpea Tuna Salad is a delicious, protein-packed alternative that's bursting with flavor!

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Main Course

Cuisine: Vegan

For the Salad:

2 15-ounce cans chickpeas rinsed, drained, and dried
1/2 cup red onion finely diced (about 1/4 of a red onion)
1/2 cup celery finely diced
1/2 cup jarred pepperoncini diced and chopped
2 teaspoons pepperoncini juice
1 tablespoon fresh dill chopped
1 tablespoon capers drained and roughly chopped
1 teaspoon lemon zest
1 tablespoon lemon juice
1/2 cup light vegan mayonnaise (such as Reduced Fat Vegenaise or mayo of choice)
1/2 teaspoon Kosher salt
Freshly ground black pepper to taste
Sourdough toast for serving
Sliced tomatoes and lettuce for toppings

Instructions:

Start by rinsing and draining the chickpeas well. After they’re dry, transfer them to a large mixing bowl. Using a fork, lightly mash the chickpeas until they’re partially broken but still have some whole pieces for texture.
Finely dice the red onion and celery. If you prefer a milder onion flavor, you can soak the diced onion in cold water for a few minutes before adding it to the salad. This helps to mellow the flavor.
Add the diced red onion, celery, chopped pepperoncini, dill, capers, lemon zest, lemon juice, and pepperoncini juice to the bowl with the chickpeas. These ingredients will bring the salad to life with their vibrant flavors.
Spoon in the vegan mayonnaise and sprinkle with Kosher salt and freshly ground black pepper. Stir everything together until well combined. Adjust seasoning according to your taste.
You can serve this Chickpea Tuna Salad (Vegan) immediately or let it chill in the fridge for about 30 minutes to enhance the flavors. Serve it on toasted sourdough bread, topped with fresh tomatoes and lettuce for a delightful meal.