Vegan Chickpea Tuna Salad
Ingredients
- 1 can (220g) cooked chickpeas
- 1/2 red onion
- 3 small pickles
- 1/2 bunch of dill
- 3 tbsp vegan mayo
- Juice of half a lemon
- 1 teaspoon mustard
- Salt and pepper to taste
Preparation
Drain and mash the chickpeas.
Chop the red onion, pickles, and dill, then add them to the chickpeas.
Add the vegan mayo, lemon juice, mustard, salt, and pepper; mash again and mix well.
Serve with sandwich toppings of your choice.
Storage tips
Store the chickpea tuna in the fridge for up to 3 days.
