Best Chick Pea Tuna Salad

You want easy? Try this plant-based chickpea tuna salad recipe. Smash some chickpeas, add a few odds and ends and you’re well on your way! This is a fantastic staple dish and by adjusting a few of the ingredients you can keep the flavors fresh and alive so it never gets boring. Serve it as a salad or as a sandwich filling with your favorite toppings — there’s no end to the combos you can come up with. You got this!

Recipe by Derek Sarno

Serves :5-6

Calories: 332.5kcal

Ingredients

  • 2 cans of chickpeas, drained 580 g
  • 1 cup Classic Cashew Sour Cream or plant-based mayo (optional)
  • ¼ cup corn kernels, either fresh or frozen (can be charred for extra taste)
  • 3 tablespoons sunflower seeds (soaked for an hour in water-optional)
  • 1 stalk celery, diced
  • 1 tablespoon Dijon mustard
  • ½ lemon, juiced
  • 2 teaspoons capers, drained
  • 2 green onions, diced
  • 2 teaspoons fresh dill, chopped
  • 1 teaspoon black pepper, fresh ground
  • Salt, to taste (optional)

How To Prepare

  1. In large bowl add drained chickpeas and mash with a fork or potato masher.
  2. Add in the remaining ingredients and gently fold and stir all together.

Best Chick Pea Tuna Salad
Tips

  • Add chili peppers, (we like birds eye) for that heated boost.
  • Swap out the corn, dill and capers for roasted red peppers and olives for a different twist.
  • Try it grilled with some plant-based cheese for a plant-based take on the tuna melt (this will change your life).

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Best Chick Pea Tuna Salad