Mock Tuna (Chickpea Salad)

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Servings: 4 Difficulty: Intermediate
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A creamy, plant-based chickpea salad that mimics the texture and flavor of classic tuna salad.
Mock Tuna (Chickpea Salad recipe image
Mock Tuna (Chickpea Salad recipe image
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Mock Tuna (Chickpea Salad)

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 41.0

Description

This Mock Tuna Salad is a delightful vegan alternative to traditional tuna, offering a creamy texture and savory flavor profile using simple pantry staples. The base of mashed chickpeas provides a satisfying, chunky consistency that perfectly holds together when mixed with crisp celery, grated carrot, and fresh green onions. Sweet pickle relish adds a tangy brightness, while eggless mayonnaise binds the ingredients into a rich, cohesive spread. It is an excellent choice for quick weeknight lunches, healthy meal prep, or a light dinner served on whole wheat bread or in warm pita pockets. This dish is not only delicious but also versatile, allowing for easy substitutions to suit dietary preferences, such as using mustard for a lower-fat option.

Ingredients

Directions

  1. Place the drained and rinsed chickpeas in a mixing bowl.
  2. Mash the chickpeas with a fork or potato masher until broken down but still retaining some chunky texture.
  3. Add the finely chopped celery, grated carrot, and chopped green onion to the mashed chickpeas.
  4. Stir in the eggless mayonnaise and sweet pickle relish until evenly combined.
  5. Season with salt to taste, if desired, and mix well.
  6. Serve immediately on whole wheat bread or in pita bread with lettuce and sliced tomatoes.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 41.0kcal
% Daily Value *
Total Fat 0.7g2%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 1.8mg1%
Total Carbohydrate 6.8g3%
Dietary Fiber 1.9g8%
Sugars 1.2g
Protein 2.2g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a fat-free version, substitute the 2 teaspoons of mayonnaise with 2 teaspoons of mustard.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Recipe adapted from "Food for Life" by Neal Barnard, MD.

Keywords: chickpea, chickpeas, main, middle-eastern, mock, salad, tuna, vegan, plant-based, lunch, healthy, quick, easy, budget-friendly, gluten-free, celery, carrot, relis, mayonnaise
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