Mayo Free Chickpea ‘Tuna’ Salad

Mayo Free Chickpea ‘Tuna’ Salad

Happy Monday! Let’s start the week off right with a low fat, plant based protein salad with lots of veggies. Go extra healthy by skipping the bagel and tossing over salad. (However, the bagel sandwich is delicious!)

I’ll be adding a scoop of this chickpea ‘tuna’ salad to my lunch to pack the protein and lower the fat with a vinegar based dressing vs. my traditional mayo based. Whether you are vegetarian, flexitarian or just worried about the mercury in fish, this chickpea tuna won’t have you missing the real thing.

Ingredients:
1 can of chickpeas
3 stalks of celery
2 carrots
1/2 cup baby tomatoes
1 Tablespoon of capers or chopped pickles
5 Tablespoons of apple cider vinegar
2-3 Tablespoons of spicy mustard, depending on how mustardy you like it
1/2- 1 teaspoon of your favorite hot sauce, adjust to your spice level

Method:
Rinse and drain the chickpeas and set aside
Rough chop the celery, carrots and tomatoes
Add the chickpeas, celery, carrots and tomatoes to a food processor or mini chop
Pulse a few times until roughly chopped and the chickpeas start to flake
Add the capers or chopped pickles
Separately, combine the vinegar, mustard and hot sauce and whisk
Pour of the ‘tuna’ mixture and stir well
Enjoy over lettuce, quinoa or if you really want to go for it, sandwiched in a bagel.

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