Vegan Chickpea Salad Recipe
Craving a tuna salad sandwich? I feel your pain. One of the things that I missed most when I began my plant-based journey was the tuna salad my mother used to make. She had a real knack for making the most ordinary foods taste delicious. When I’m in the mood for something similar, this Vegan Chickpea Salad recipe works like a charm!
Chickpeas, or Garbanzo Beans, are a filling food, and they easily take on the flavors that give a nod to the classic tuna salad sandwich. Here is what you will need:
Chickpeas, either canned(easiest) or soaked and cooked(cheapest)
The first step after draining and rinsing the chickpeas is to pulse them in the food processor until they are a bit mashed.
After using the food processor, you’ll place the mashed up chickpeas in a bowl.
Then you will add the vegan mayonnaise and Dijon mustard.
Next, there are the spices, seasonings, and flavorings; onion powder, dried dill, Kelp (the kind you sprinkle), liquid aminos, and Agave.
And finally, the Pepitas and Sunflower seeds.
Once you have everything in the bowl with the chickpeas, mix it all together with a spoon. You are now ready to get creative and serve up some healthy, delicious, protein-rich goodness!
I happen to like the slight crunchiness of the seeds or nuts, but you can leave them out if you want something that spreads more smoothly.
This recipe is as versatile as a tuna salad recipe. You can make a sandwich with bread, toast, pita, English muffin, bagel, roll, wrap, or biscuit. You can also serve it atop a bed of leafy greens. It makes a nice side dish, too, if you are grilling outdoors any time of year.
Vegan Chickpea Salad assembles quickly and keeps for up to 5 days in the refrigerator. If this is your main dish, serve it with some pickles, tortilla chips, cole slaw, and an apple.
An Even Thriftier Version
For the love of all that is frugal, plan ahead and soak dried chickpeas overnight. Cover them in a pan with water, drain, rinse, and cover them with more water. Bring them to a boil atop the stove. Turn the heat down to a simmer until they are tender, about one-half to one hour.
If you have an instant pot or pressure cooker, you can cook dried chickpeas without soaking. Read instructions thoroughly for your appliance. It could take around 45 minutes or more to cook them thoroughly.
Please be aware, however, that digestive “issues” can be minimized by soaking the dried chickpeas prior to cooking – the “good, old-fashioned way.” Take care to drain, rinse, and cook in fresh water as well.
Vegan Chickpea Salad Recipe
The recipe is easily printable for your convenience!
- 3 Cups Cooked Chickpeas, drained and rinsed 1-29 oz. can or 2- 14.5 oz cans
- 1/2 Cup Vegan Mayonnaise
- 1 Tablespoon Dijon Mustard
- 1 Teaspoon Onion Powder
- 1 1/2 Teaspoons Dried Dill Weed
- 1 Teaspoon Kelp granulated
- 1 Teaspoon Liquid Aminos
- 2 Teaspoons Agave
- 1/2 Cup Pepitas or Pumpkin Seeds
- 1/2 Cup Sunflower Seeds
- Drain and rinse the chickpeas.
- Place chickpeas in food processor and pulse until coarsely mashed. Place mashed chickpeas into a bowl.
- Add remaining ingredients: vegan mayonnaise, Dijon mustard, onion powder, dill weed, kelp, liquid aminos, agave, pepitas, and sunflower seeds.
- Mix everything together thoroughly with a spoon. Serve as part of a salad or sandwich, or as a dish all by itself.
Amount Per Serving: Calories: 397Total Fat: 23gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 0mgSodium: 1173mgCarbohydrates: 36gFiber: 10gSugar: 7gProtein: 14g
Nutrition information isn't always accurate. It is intended here as a guide only.
Serving it up
And there you have it! I ended up serving it alongside a lovely, leafy salad.
Try this Vegan Chickpea Salad Recipe and let me know your favorite way to enjoy it!
For more easy, delicious Vegan Recipes, click HERE.