While there are several versions of this vegan tuna salad, this one I adapted over the years for my taste. Dill and celery are key for me here, so if you are not a fan of those, you can use some of the substitutions noted.
I enjoy putting this salad on lighted toasted sourdough or rye bread, with baby spinach and tomatoes. You can also use as a dip, or place in crisp romaine leaves.
- 1 15-oz. can chickpeas, drained and rinsed
- ¼ cup vegan mayo (I use Hellman’s vegan dressing & spread)
- 1 large or 2 small stalks of celery, chopped
- ¾ -1 tbsp. whole grain or Dijon mustard
- 1 tsp. dried dill weed (adjust to taste)
- Splash of lemon juice
- Dash of ground pepper and salt to taste
- Optional to add/substitute: crushed nori/seaweed sheet, sweet or dill pickle relish
Drain and rinse the chickpeas and place in a bowl. Roughly mash the chickpeas with a fork or potato masher, until desired consistency (I like mine lightly mashed to keep it a bit chunkier). Add the rest of the ingredients and mix well, adding any extra ingredients you like.
You can also use a food processor, pulsing the chickpeas a few times, and then adding remaining ingredients to pulse until desired consistency.
Serve chilled or at room temperature.