After my experiment with chickpeas in the delicious Chocolate Chip Cookie Bites was so successful, I’ve decided to take it to the next level and recreate a recipe I’ve been wanting to try for a long time. I got the inspiration from Jay (@plantbasedathlete on Instagram and YouTube – make sure to check out his videos) and modified the recipe a bit to my own taste.

This delicious Chickpea Tuna-Style Salad is:

oil-free

vegan

protein-packed

creamy

super simple

made in less than 10 minutes

crunchy

and extremely delicious.

If you decide to give this Chickpea Tuna-Style Salad a try, let me know! Leave a comment and rate it – it’s so helpful to me and other readers. And don’t forget to take a picture and tag me (@thetastyk) on Instagram! I love seeing what you come up with. Cheers and enjoy!

Chickpea Tuna-Style Salad

Prep Time 10 mins

Total Time 10 mins

Serves 2 1x

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

Ingredients

Units USM Scale 1x2x3x

• 1 14oz can chickpeas, rinsed and drained
• 1 small shallot, diced
• 3–4 small pickles, sliced
• 2 Tbsp scallions, sliced
• 2 Tbsp rice vinegar
• 2 Tbsp dijon mustard
• 1 Tbsp tahini
• 1–2 Tbsp seaweed flakes (dulse, nori, etc.)
• 1/8 tsp black pepper
• 1/4 tsp garlic powder

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Instructions

1. Properly rinse and drain your chickpeas. Place them in a bowl and mash them into the desired consistency with a fork (you might want it completely smooth or with some pieces left inside).
2. Add the remaining ingredients to the bowl and combine.
3. Add to your toast, salads or simply eat like this. Store in the fridge for 3-4 days in an air-tight container.

Notes

As in all of my recipes, 1 cup equals 250 ml

For more delicious and healthy recipes like this chickpea tuna-style salad, check out my Buddha Bowl or Vegan BLT Sandwich.

To save this recipe on Pinterest, simply move your mouse over the picture below and pin it!

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