Ah, the humble chickpea—small yet mighty, like the unsung hero of a culinary ensemble! If you’re like me, and sometimes you just crave something light yet nourishing, this vegan chickpea salad might just be your new best friend. It’s got that satisfying crunch and creamy dressing that dances on your taste buds, making it perfect for those lazy afternoons when cooking feels like a Herculean task.
Steps
- Drain and rinse the canned chickpeas, then place them into a large bowl. Use a potato masher or fork to mash them until mostly smooth, leaving a few chunks for texture.
- Finely chop the nori sheet or use kelp granules for a sea-like flavor, and add them to the mashed chickpeas. Mix in the dill pickle relish, lemon juice, diced celery, red onion, and vegan mayo.
- Season the mixture with salt and black pepper to taste. If desired, include additional ingredients like chopped pepperoncinis and capers for added zest.
- Stir everything together until well combined. Taste and adjust the seasoning as necessary.
- Chill the salad in the refrigerator for at least 30 minutes to let the flavors meld, or serve immediately if preferred.
- Enjoy the chickpea tuna salad in sandwiches, with crackers, or as a salad topping. Store leftovers in an airtight container in the refrigerator for up to four days.
Ingredients
- 2 cans (15 ounces each) chickpeas, drained and rinsed
- 1 finely chopped nori sheet (optional) or 1 teaspoon kelp granules
- 4 tablespoons dill pickle relish
- 2 tablespoons fresh lemon juice
- 1 rib celery, diced small
- 2 tablespoons diced red onion or alternatives like chives or green onions
- 1/2 cup vegan mayonnaise
- 1/2 to 1 teaspoon salt, or soy sauce, to taste
- A few shakes of black pepper
- Optional: 2 tablespoons chopped pepperoncinis
- Optional: 1 teaspoon chopped capers
Nutritional Values
Calories: 1602kcal | Carbohydrates: 162g | Protein: 48g | Fat: 84g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Sodium: 2526mg | Potassium: 1644mg | Fiber: 42g | Sugar: 24g | Vitamin A: 414IU | Vitamin C: 24mg | Calcium: 270mg | Iron: 18mg
FAQ
- Can I use dried chickpeas instead of canned ones for this salad?
- Yes, you can use dried chickpeas. Soak 1 ½ cups of them overnight in water, then boil in fresh water until they are tender. This method takes longer but enhances the flavor.
- Is it possible to mash the chickpeas using a blender or food processor?
- Definitely! A blender or food processor can be used to mash the chickpeas, but be cautious not to over-blend. The goal is to maintain some texture and avoid creating a paste.
- How should I serve chickpea tuna salad?
- This salad is versatile and can be enjoyed in sandwiches, wraps, or with crackers. Pair it with side dishes like Vegan Broccoli Salad, french fries, or a fruit salad for a complete meal. It’s also great for picnics and can be used to make vegan tuna melts.
- How long will the chickpea tuna salad last in the refrigerator?
- Once prepared, store the salad in an airtight container in the fridge for up to 4 days. Freezing is not recommended as it may alter the salad’s texture once thawed.
- What variations can I try with this recipe?
- Feel free to customize by using mashed avocado or plain vegan yogurt in place of mayo for a mayo-free version. You can also add fresh herbs, grapes, nuts, or olives for different flavors and textures.
Tips
- Mash Carefully for Texture: When mashing the chickpeas, aim for a mostly creamy consistency but be careful not to over-mash. Leaving some texture helps mimic the flakiness of tuna. A potato masher or fork works well, but if using a food processor, ensure not to over-blend.
- Customize the Flavor: For a ‘fishy’ flavor, finely chop sheets of nori or use kelp granules. However, if you prefer a non-fishy taste, simply omit these ingredients. Experiment with extra briny veggies like capers or pepperoncinis to enhance the flavor.
- Chill for Best Results: Allow the salad to sit in the refrigerator for at least 30 minutes before serving. This rest time helps the flavors meld together, making for a more cohesive and flavorful dish.
- Try Variations for Added Interest: Consider adding fresh herbs like dill or parsley for a refreshing touch or incorporate grapes or apples for a hint of sweetness. For added crunch, mix in nuts such as walnuts or seeds like sunflower seeds.
Equipment
- Potato masher
- Food processor (optional, for mashing chickpeas)
- Kitchen scissors (for chopping nori sheets)
- Large mixing bowl
