This vegan chickpea salad is the closest thing to tuna salad I have made without fish, and it takes about five minutes. Mash the chickpeas with a fork rather than a food processor — you want texture, and a processor turns them into hummus in about two seconds. Roasted sunflower seeds do the job the fish used to, vegan mayo and a tablespoon of maple syrup make the dressing, and a lot of fresh dill is what sells the whole thing.
Recipe inspired by @minimalistbaker
1 (15 oz) can chickpeas, rinsed and drained
¼ cup roasted unsalted sunflower seeds
3 tbsp vegan mayo (we prefer Sir Kensington's because it has mustard extract in it for extra flavor)
1 tbsp pure maple syrup
¼ cup chopped celery
2 tbsp fresh dill, chopped
Salt & pepper, to taste
1
In a bowl, lightly mash chickpeas with a fork.
2
Add in the rest of the ingredients, and mix together. Enjoy!
CategoryDairy-free/Soy-free, Vegan, Vegetarian
Ingredients
1 (15 oz) can chickpeas, rinsed and drained
¼ cup roasted unsalted sunflower seeds
3 tbsp vegan mayo (we prefer Sir Kensington's because it has mustard extract in it for extra flavor)
1 tbsp pure maple syrup
¼ cup chopped celery
2 tbsp fresh dill, chopped
Salt & pepper, to taste