- In a large bowl, mash the chickpeas with a fork or potato masher until mostly broken down but still slightly chunky for texture.
2. Add the Dressing:
- Mix in the vegan mayonnaise, Dijon mustard, lemon juice, garlic powder, and onion powder.
- Stir until well combined.
3. Add the Mix-Ins:
- Fold in the chopped celery, red onion, capers, and fresh herbs if using.
- Season with salt and black pepper to taste.
4. Serve:
- Use the chickpea salad as a filling for sandwiches, wraps, or pita bread.
- Alternatively, serve it on a bed of greens or with crackers as a snack.
Tips for Success:
- Texture: Adjust the mashing to your preference; leave it chunkier for more texture or mash it smoother for a creamier consistency.
- Flavor Boost: Add a splash of pickle juice or a teaspoon of nori flakes for a subtle « seafood » flavor.
- Make It Ahead: This salad tastes even better after sitting for a couple of hours in the fridge, allowing the flavors to meld.
Why You’ll Love This Recipe:
- Quick and Easy: Ready in just 10 minutes!
- Nutritious: High in plant-based protein and fiber.
- Versatile: Perfect for sandwiches, salads, or meal prep.
Enjoy this creamy vegan chickpea tuna salad as a satisfying, healthy, and quick-to-make dish! 🌱✨🥪
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