Easy Chickpea Salad Recipe

Easy Chickpea Salad Recipe
photo of chickpea salad sandwich and cherry tomatoes

Are you looking for an easy vegan recipe that is delicious and quick to prepare?

In an effort to lessen our impact on climate control, one of the best choices any of us can make is to reduce our dependence on animals for food. That includes both meat and other animal-based foods like dairy. So, I’ve been experimenting with vegan recipes for our lunches during the week. I thought that this would be the best place to start making some changes.

And to be honest, it isn’t that much of a sacrifice as I’ve always liked vegan foods even though I’m not a vegan. I have a great amount of respect for vegan chiefs. Talk about creativity! I’ve had vegan foods that truly surprised me as they were not only delightful but almost indistinguishable from meat. The first one I recall is a quinoa bowl that tasted almost exactly like a spicy tuna sushi roll. And I loved it!

So keeping that in mind, I’ve finally created an easy chickpea salad recipe I feel confident to share with you. This is my version of a “mock” tuna salad sandwich and it only requires seven ingredients. But if you don’t like the taste of fish, not to worry – just omit a key ingredient and it’ll still taste great, just less fishy.

Since this vegan tuna salad tastes pretty darn close to the real deal, you can be sure it will serve up well with anything that a regular tuna salad can.

close up photo of chickpea salad as a sandwich

It can be served up:

  • As it is
  • As a sandwich filling (of course)
  • With crackers or pita chips
  • On a bed of leafy greens with avocado and cherry tomatoes
  • And paired with fresh bell peppers, cucumbers, or pickles

How to Make a Mock Tuna Chickpea Salad

photo of chickpeas in a food processor before and after chopping.
Chopping chickpeas in the food processor.

To start with you just need to mash up some cooked chickpeas. I found a potato masher very difficult to work with. A fork works better but I felt like that took too long and was way more effort than necessary. I’m all about keeping things as easy as possible so I opted to use a food processor. It doesn’t chop the chickpeas quite as thoroughly as a fork but it gets the job done and it’s much quicker. Throw in the chickpeas and let it run for a minute. Scrap the sides with a spatula and run it again. Just don’t put in any liquid! You only want to roughly chop up the chickpeas, not make hummus.

Set that aside in a bowl. Finely chop up your celery and green onions and shred the carrot. If you are using whole dried dulse, I found snipping it with shears worked much better than chopping it with a knife as the seaweed is very rubbery. Once this is done, put everything in a bowl and mix. If you let it sit in the fridge for a few hours or overnight, the fish flavor will be much stronger from the dulse. But this step is not necessary.

I’ve had this chickpea salad keep in the fridge for about 5 days so you can double (or triple) the batch and use it for lunches throughout the week.

And as this is a very basic no-tuna salad, you can modify this according to your personal tastes. I’ve added relish, paprika, lemon, dill, finely chopped sweet peppers, raisins, walnuts, apples, and capers (not all together, mind you). But really, you can do so many different variations off this recipe. Also, if you don’t like the taste of fish, just omit the dulse.

close up photo of sandwich

And that’s it! Easy peasy lemon squeezy!

Vegan Mock Tuna Salad Recipe
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 

Are you looking for a quick and easy vegan recipe? This is my version of a mock tuna salad that uses chickpeas.

Course: Main Course
Cuisine: American
Keyword: easy chickpea salad recipe, vegan chickpea tuna salad recipe, vegan tuna salad recipe
Servings: 6 salad only
Calories: 331 kcal
Author: Tina
Ingredients
  • 2 cups chickpeas cooked
  • 1 carrot shredded
  • 1 celery stalk sliced
  • 2 green onions sliced
  • 1/2 cup vegan mayo
  • 1 tbsp. dulse flakes (optional)
  • 1/4 tsp. Himalayan salt
  • 1/4 tsp. black pepper ground
Instructions
  1. Drain and rinse chickpeas. In a food processor, roughly chop (or smash) the chickpeas. Do not add any liquid!

  2. Finely shred the carrot and thinly slice the celery and green onions.

  3. Transfer to a medium bowl and add all remaining ingredients. Mix well.

  4. Let it sit overnight in the fridge or serve immediately.

  5. Will keep in the fridge for about 5 days.

Recipe Notes

Omit dulse if you do not want a fishy flavor. Depending on how dry your chickpeas are you may need to add more mayo to taste.

I really hope you give this recipe a try! This easy chickpea salad has quickly become a staple in my house for lunches during the week. It’s so nice to have something that keeps in the fridge, versatile enough that it doesn’t get old, and travels well. A real lifesaver!

If you have any questions about this recipe or have a modification that you really liked, I would love to hear from you!

Happy Cooking!

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