Vegan Chickpea "Tuna" Salad
Servings: 2 -3
Ingredients
- 1 ½ cups cooked chickpeas or 1 15-ounce can drained and rinsed
- ¼ of a lemon
- 1 stalk celery diced, about ½ cup
- 1 small shallot diced, about 2 Tablespoons
- 2-3 Tablespoons mayonnaise I like soy-free Vegenaise or half Greek yogurt* and half mayo
- 1 teaspoon Dijon mustard optional, but I like it
- 3/8 teaspoon Herbamare my secret ingredient in tuna salad or sea salt
- Freshly ground black pepper to taste
Instructions
- Place 1 cup of the chickpeas in a large bowl and mash with a potato masher or fork until chunky puree. Squeeze the lemon on top.
- Add the un-mashed (about ½ cup) chickpeas, celery and shallots to the mashed chickpeas. You can also mash all the chickpeas if you like.
- In a small bowl, combine yogurt/mayonnaise, mustard, herbamare and pepper.
- Pour on top of the chickpeas and salad ingredients and combine to coat well with dressing. Adjust seasonings to taste.
- Store leftover in the refrigerator for up to 3 days.
Notes
other additions can include diced apple, diced sweet bell pepper, sliced manzanilla olives (the ones stuffed with pimentos), chopped nuts, chopped water chestnuts, fresh dill
*Kite Hill makes a vegan almond milk Greek yogurt