Why we love this vegan chickpea tuna salad ? It’s:
If you make this recipe please let us know in the comments below, snap a photo and tag it with #VeggieSociety on Instagram.
Vegan Tuna Salad with Chickpeas & Avocado
Vegan “ no tuna " salad recipe with mashed chickpeas, creamy avocado, scallions and lime. No mayo ever!
Ingredients
- 15 oz canned chickpeas
- 1 avocado - extra large
- 1 scallion - chopped
- 1/4 cup cilantro - roughly chopped
- 1 lime - juiced
- 1/2 red chili pepper - chopped (to taste)
- 2 tbsp fresh onion chives - snipped
- 2 tsp extra virgin olive oil - optional
- 1 pinch sea salt - more or less to your taste
- 2 tbsp pomegranate seeds - for garnish (optional)
Instructions
Drain the chickpeas and reserve some of the water.
In the bowl of a small food processor chop the chickpeas with the olive until a rustic texture is achieved. Add a little bit of the reserved water if needed but keep in mind that you don’t want a smoothie, so use the pulse button when doing this.
Transfer to a medium mixing bowl together with the scallions, lime juice, chili pepper and cilantro. Give it a good stir.
Slice the avocado in half, discard the pit and carefully scoop the flesh out. Add it to the bowl with the chickpeas and season with the sea salt. Combine well. Taste and add more lime juice or sea salt to your taste.
Serve as a dip or make a fake tuna salad sandwich with your favorite whole-grain bread and fresh herbs.
Go Vegan:
Garlic Roasted Carrots
Balsamic Cranberry sauce
Roasted Sweet Potatoes
Where have you been all my life ? This no tuna tuna salad is amazing, can’t get enough! I’m never eating real tuna ever again, thank you for opening my eyes to this cruelty free delicious vegan life. Hugs!
One of my favorite from Florentina ?
Thank you, one of my favorites too!
Looks amazing! How long does it last in the fridge? Would be a great lunch prep meal.
Thanks Amanda. It keeps well for a couple of days but remember to add extra lime or lemon juice so the avocado won’t turn brown.