Vegan Chickpea Tuna Salad
Ingredients
- 1/4 C (60g) unsweetened plant yoghurt
- 1 1/2 Tbsp (23g) tahini
- 1/2 tsp (3g) dijon mustard
- 1/2 tsp (5g) salt
- A few cracks of pepper
- 1 Tbsp (15g) lemon juice
- 1 Tbsp (15g) pickle juice
- 1 3/4 C (275g) cooked or canned chickpeas, drained and rinsed
- 1/2 medium onion, finely chopped
- 1 large dill pickle, finely chopped
- 1/4 large cucumber, finely chopped
- 1/2 large red bell pepper, finely chopped
- 1/3 C (55g) cooked or canned corn, drained and rinsed
Preparation
To a large mixing bowl add the yoghurt, tahini, dijon, salt, pepper, lemon juice, and pickle juice, and stir until smooth.
Next add the chickpeas and, using a fork or potato masher, mash them. Aim for a slightly chunky, almost grated carrot like, texture with just a few larger pieces of chickpeas.
Once you’ve mashed the chickpeas, add the onion, dill pickle, cucumber, bell pepper, and corn, and stir until everything is well combined.
Taste and adjust flavors to your liking adding more salt for saltiness, pepper or dijon for spice, lemon juice for freshness and sourness, and yoghurt for mildness and creaminess.
Serve as an interesting side in halved avocados, use it as a filling for sandwiches, or eat the salad alongside some fresh bread.
Enjoy and store leftovers in an airtight container in the fridge for up to 2 days.
