This vegan salad chickpeas “tuna” is creamy, sharp and full of nutrients, the perfect quick and easy vegetable lunch!
Vegan salad chickpeas
I get requests for more vegetarian dishes with high protein and that was a hit! If you love a good tuna salad but want a plant -based turnaround that is just as satisfying, this vegan tuna salad salad is about to be your new one. Packed with protein, fiber and all creamy, sharp kindness of a TunaThis version exchanges canned tuna for canned chickpeas – no cooking is required! It is fast, simple and excellent for eating, sandwiches or scooping straight from the bowl. The scents improve as it sits! And if you are looking for a real tuna deal, try my Tuna salad., Pasta salad without mayoand Tuna saladS
Why will you like this vegan salad of mock tuna
I love chickpeas because they are high in protein and fiber. Using them in this salad with lavish butterone, capers, lemon and mayo surprisingly made it a taste of tuna salad. I will do it many more times in the future!
- Fast and easy: No cooking is required – just porridge, stir and enjoy!
- Great to prepare food: It lasts up to 5 days and the aromas improve as it sits.
- Universal: Use it in SandwichesSheaths, salads or even as a dip with cookies or vegetables.
- Dietary restrictions: It’s natural Dairy., Eggless., vegan., vegetarianand can be done Gluten by choosing the right bread or crackers.
If you do this A healthy recipe for chickpeas saladI would love to see him. Mark me in your photos or videos Instagram., Tiktokor FacebookS And don’t forget to join in Skinnytaste community To see what everyone is cooking!
What will you need
Here are the ingredients for this easy salad salad of chickpeas. See the recipe card below for accurate measurements.
- Chickpea (Also called Bob Garbanzo) are an affordable source of protein and fiber that require minimal preparation. Just squeeze and rinse!
- Vegetables: Red onions in cubes and celery add crunch.
- Sharp elements: Pepperoncini (and its juice) and capers add a sharp component.
- Dill: This fresh herb perfectly complements butoncin and capers.
- Vegan Content Investigation: Lemon peel and juice, vegan mayonnaise, salt and pepper
How to prepare a salad salad of chickpeas
Although you need to remove the Garbanzo food processor, the rest is super simple. Just mix everything together! See the recipe card at the bottom for printing instructions.
- Stir the chickpeas: Add the beans to the food combine and throb until they are cut but still have a texture.
- Mix everything: Add the chickpeas and all the other ingredients in a bowl and stir to combine.
Variations
- Onion: Replace the red onion with a scarf.
- Mayo: If you don’t mind whether the salad is not vegan, use Regular mayonnaiseS
- You don’t like capers? Use olives from Kalama.
- Herbs: Use dried dill or replace it with fresh garlic, parsley or oregano.
Suggestion
- Sandwich with chickpeas salad: I sandwiches between 2 slices of my favorite bread or serve it open with sour dough. Add some sliced ​​tomatoes, lettuce or mustard.
- Low carbohydrates: Wrap it in the leaves of endeive or lettuce or top bed of Romanian with a spoonful of chickpeas salad.
- Breakfast: Eat it from the spoon or as a dip with vegetables and crackers.
Storage
Cool this vegan tuna salad for up to 5 days and eat cold residues.
More Recipes for chickpeas salad you will like
For more lunch Ideas using chickpeas, see these Five delicious chickpeas salad recipes To inspire your next meal!
Yield: 4 portions
Size serving: 3 /4 generous glass
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Add chickpeas to a food processor, equipped with the blade attachment. Pulse until they are cut but still have a texture, about 6-12 times. Transfer the chickpeas to a mixing bowl. Add the onion, celery, chopped butterone and their juice, dill, capers, lemon peel, lemon juice and mayonnaise in the bowl and stir to combine. Season with a teaspoon of salt.
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To serve, a spoonful of salad on a toast can also be served in lettuce or as you like to eat tuna salad.
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Great for eating! It lasts up to 5 days and the aromas improve as it sits.
Service: 3 /4 generous glass., Calories: 242 kcal., Carbohydrates: 32.5 g., Protein: 11 g., Fat: 8.5 g., Saturated fat: 1 g., Cholesterol: 3 mg., Sodium: 973.5 mg., Fiber: 10 g., Sugar: 11.5 g
