Chickpea Tuna

Jeneene Connelly, Dietetic Graduate Intern

Easy, no-cook, plant-based meal

Prep Time 15 mins

Cook Time 0 mins

Total Time 15 mins

Course Main Course

Cuisine American, Mediterranean

Servings 4 people

2 14 oz cans Chickpeas/Garbonzo beans (drained and rinse)
½ cup Vegan mayonnaise (Just Mayo, Vegannaise, Hellman's Vegan Mayo)
½ cup Red Onion, diced
½ cup Celery, diced
½ cup Carrots, shredded optional
1 Tbsp Parsley, seasoning
1 tsp Dill, seasoning optional but gives a nice ranch zest
1 tsp Salt
1/2 tsp Ground pepper
1/4 tsp Paprika optional, can also use cayenne or chili powder for a little kick

First drain and rinse chickpeas.
In a large bowl, mash chickpeas with a fork or potato masher until you reach a smooth consistency. I prefer a more chunky texture but this is completely up to your preference!
Add mayo, onion, celery, carrots, and all seasonings and mix together until fully blended.

This salad can be great for sandwiches, wraps, and as a dip with celery or carrot sticks!

Keyword dietitian, easyplantbasedrecipe, easyveganrecipe, fiber, healthyrecipe, highprotein, nocookrecipe, nutrition, plantbased, protein, vegan