Vegan chickpea salad – the best alternative to classic ‘tuna’ salad:
Chickpea tuna salad ala vegan ‘tuna’ salad is an easy and affordable back-to-school lunch. You can make a batch for the week and enjoy it on a bed of greens or as spread in a classic lunch sandwich – like here with toasted rye bread.
I’ve wanted to make this recipe in a long time now and I got so surprised at the good result and taste. And then it’s vegan and gluten-free.
I made my recipe with veggie leftovers from the fridge: Tomatoes, cucumber and red onions. But you can also use red pepper, corns, peas or use other leftover vegetables.
Chickpea Tuna Salad:
Vegan Chickpea 'Tuna' Salad - chickpea salad is the best recipe made with chickpeas, cucumber, tomatoes, red onions and lemon. Find the recipe below:
- 400g chickpeas, drained and rinsed
- 1 big tomato, chopped
- 1/4 cucumber, chopped
- 1/3 juice from one lemon or lime
- 1 small red onion, chopped
- 1 teaspoon tahini
- 2 teaspoon maple syrup
- 1,5 teaspoon mustard
- 1 tablespoon vegan mayo
- 2 tablespoon yogurt naturel, soya
- 2 tablespoon fresh parsley (optional)
- Salt and pepper
First blend the chickpeas (drained and rinsed) in a high powered food processor. Press only a few times for a rough texture (it's not supposed to be hummus).
Chop the tomato, cucumber and red onions in squares.
Put the chickpeas to a bowl and add the last ingrediens: tomatoes, cucumbers, red onions, lemon juice, tahini, maple syrup, mustard, vegan mayo, yogurt and fresh parsley. Mix with a big spoon and taste with salt and pepper.
~ Ingrediens: chickpeas, tomatoes cucumber, red onions, tahini, maple syrup, mustard, vegan mayo and naturel yogurt.
~ Chickpea ‘tuna’ salad. I hope you could use this recipe!