Calories

120

Protein

3g

Carbs

10g

Fat

7g

This is the perfect summer recipe for any vegan! We used chickpeas to replace the tuna, and the results are amazing! Filled with lots of protein and fiber, the chickpeas in this salad will keep you full and satisfied. I love making this recipe, because you can use it as a topping for so many different things—it never gets boring. I enjoy it as part of a sandwich, salad, or by itself!

Vegan “Tuna” Salad

Prep Time

10 min

Cook Time

0 min

Total Time

10 min

Recipe Type: Lunch

Serving Size: 1/2 cup

Makes 6 servings

Ingredients

  • 1 (15-ounce) can chickpeas, drained and rinsed (about 1½ cups)
  • 2 stalks celery, finely chopped
  • 3 green onions, thinly sliced
  • ¼ cup dill pickles, chopped
  • ¼ cup vegenaise
  • 1 tablespoon lemon juice
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper

 

Directions

  1. In a large bowl, mash the chickpeas with a potato masher.
  2. Mix in the remaining ingredients, then stir until well combined.
  3. Serve on bread, lettuce leaves, crackers, wraps, or on its own!

 

 

NUTRITIONAL INFO PER SERVING
Calories 120 (60 from fat)
Total fat 7g
Saturated fat 0g
Cholesterol 0mg
Sodium 290mg
Carbohydrate 10g (3g dietary fiber, 2g sugar)
Protein 3g

 

 

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