The beauty of a non-dairy chickpea-based “tuna” salad is that you can take it on the go. Pack it for lunch at the office, on a road trip, or even a picnic at the beach—this delicious protein-packed meal won’t get funky if it spends a bit of time in the heat (unlike the mayonnaise-laden fish variety). Made with all the familiar flavors of the tuna salad you grew up with, plus a pinch of nori for that taste of the sea, this recipe does not disappoint. Scoop it onto a green salad for a punch of protein and flavor, pile it high between two slices of bread, or simply scoop it up with carrot sticks. It’s all good—and good for you!
Ingredients
1 can chickpeas, drained
1/2 cup finely chopped red onion
1 finely chopped celery stalk
2 tablespoons chopped fresh dill
3 tablespoons vegan mayo
1 teaspoon dijon mustard
1 teaspoon finely chopped nori seaweed
1/2 teaspoon maple syrup
1/2 teaspoon sea salt
1/4 teaspoon cracked pepper
Instructions
1. In a medium bowl, mash the chickpeas until chunky.
2. Stir in the remaining ingredients until fully incorporated. Serve between toasted vegan pretzel buns, in lettuce cups, or with veggie sticks!
Recipe reposted with permission of Megan Saad, a Switch4Good team member and founder of Carrots & Flowers. If you’re a recipe developer, athlete, or just proud to be dairy-free, sign up to be a part of our growing team of go-getter individuals!
