Chickpea Tuna Salad
Lunch doesn't need to be complicated. Stuff a beautiful tomato with chickpea tuna salad. Skip the bread, and choose a vegetable to hold your favorite vegan chickpea salad mix. Or, make a tuna melt, or load up your favorite rice crackers! The possibilities are endless, and the taste is divine.
Servings: 8 servings
Calories: 280kcal
Ingredients
- 30 ounces chickpeas rinsed and drained
- ½ cup celery diced
- ¼ cup green onion diced
- 2 Tablespoons capers optional
- ¼ cup dill optional
- 2 Tablespoons Dulse Flakes or crumbled seeweed paper
- 2 teaspoons Old Bay Seasoning
- ½ cup vegan cashew mayo
- 1 lemon juiced
- 2 teaspoons dijon mustard
Instructions
Chickpea Tuna Salad
- Rinse and drain chickpeas and put them in a food processor with a large blade.
- Pulse until partially mashed (some will still be in halves); you don't want it mushy.
- Add all the other ingredients.
- Stir the chickpea salad and refrigerate until ready to eat.
Stuffed Tomato
- Using large hothouse tomatoes (firm and large), cut the top off the tomato
- Using a paring knife, carefully remove the tomato's inside by cutting gently in a circle around the inside of the tomato about a ¼ inch away from the skin.
- Remove the inside of the tomato. It should appear like a small bowl.
- Lay, opening side down, on paper towels to remove excess moisture.
- Now, fill your tomato with chickpea tuna salad.
Other Serving Suggestions
- Eat on top of greens
- Eat on a sandwich, wrap, or inside pita bread
- Make a tuna melt with whole grain bread and your choice of vegan cheese (i used Follow Your Heart Vegan Cheese Slices)
- Serve with crackers instead of bread.
Video
Notes
- Vegan Cashew Mayo will last 7 days refrigerated.
- If taking this salad to work, keep the salad and the tomato separate until you eat it; it stays together better that way.
- Remember, keep your tomatoes on the counter; don't put them in the refrigerator. They last longer at room temperature.
- Use your favorite bread, wrap, or pita (toasted or untoasted).
- Other great additions: shredded carrots, sliced red or green bell peppers, jalapenos (for a bit of heat), mild banana peppers (for the less daring), and some even like to add a thin stripe of mustard.
- Be adventurous; try different combinations of herbs and spices for unique versions every time.
- Place a generous portion of vegan chickpea tuna salad between the bread and vegetables.
- I love tomato slices, cucumber slices, micro-greens, lettuce, and dill pickles.
Nutrition
Serving: 8g | Calories: 280kcal | Carbohydrates: 33g | Protein: 10g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 208mg | Potassium: 348mg | Fiber: 9g | Sugar: 5g | Vitamin A: 231IU | Vitamin C: 5mg | Calcium: 73mg | Iron: 4mg