Vegan Chickpea Tuna Salad

Name: Vegan Chickpea Tuna Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 porsi
Cuisine: Indonesian
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

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

⏱️ 15 menit 🔪 Persiapan: 15 menit 📊 Mudah 👁️ 3 dilihat

👨‍🍳 Mulai Masak

Foto: Skinnytaste

Bahan-bahan

4 porsi

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

Langkah-langkah

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.
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.