Chickpea Tuna Free Salad Recipes

TUNA SALAD WITH CHICKPEAS

Steps:

• Combine everything for the vinaigrette in a jar and shake well.
• Mix together the salad ingredients in a large bowl. Toss with the vinaigrette.
• Season with extra salt if needed and serve.

CHICKPEA TUNA-FREE SALAD

Steps:

• Mash chickpeas in a medium bowl.
• Add all ingredients and mix thoroughly.

"NO-TUNA" SALAD SANDWICH

Steps:

• Place the chickpeas in a mixing bowl and mash with a fork, leaving only a few beans whole.
• Add tahini, mustard, maple syrup, red onion, celery, pickle, capers, salt and pepper, and sunflower seeds (if using) to mixing bowl. Mix to incorporate. Taste and adjust seasonings as needed.
• Toast bread if desired, and prepare any other desired sandwich toppings (such as lettuce, tomato, and onion).
• Scoop a healthy amount of the chickpea mixture (about ½ cup) onto one slice of bread, add desired toppings and top with second slice of bread. Repeat for additional sandwiches.

VEGAN TUNA SALAD

Steps:

• To the food processor add chickpeas and hearts of palm. Pulse until mixed but not mushy, leave a little texture. Scrape down sides as needed
• With a spatula add mixture into mixing bowl, crumble in the seaweed sheets and add rest of ingredients. Mix until combined. Season with salt and pepper if needed. Chill in the fridge or serve right away.
• Enjoy! Lovely in a sandwich, wrap, with crackers or on a bed of lettuce. I love it with a side of potato chips! Step by step photos, FAQ, Tips in above post

CHICKPEA TUNA SALAD

Steps:

• Peel the garlic and grate using a hand grater.
• In a small mixing bowl, combine olive oil, lemon juice, and seasonings; Whisk vigorously until fully incorporated and forms an emulsion.
• Add grated garlic, whisk again, and set aside. Combine the drained tuna and chickpeas to a bowl.
• Add spinach, celery, green onions, olives, and tomatoes.
• Pour the dressing on top and toss to combine and coat. Enjoy!

CHICKPEA SALAD

Steps:

• Place 1 can of chickpeas, 1/3 cup mayo, 1 tablespoon Dijon mustard, 1 tablespoon lemon juice, 1/4 cup chopped red onion, 1/3 cup chopped celery, 1/4 teaspoon salt, 1/4 teaspoon ground black pepper, and 1/8 teaspoon cayenne pepper into a food processor and pulse until incorporated and combined.
• You may have to stop the food processor a few times to scrape down the sides to make sure everything is combined, but please be careful not to over mix.
• Continue the process of pulsing until fully combined but the texture is still chunky or similar to tuna salad.
• Stop the food processor and remove the chickpea salad in a small bowl to serve. Spread the mixture evenly on a slice of toast, topped with spinach (or any green you prefer), and sliced tomato.
• Store any leftovers in an airtight container in the refrigerator up to 4 days.

SEA-SATIONAL CHICKPEA SALAD

Steps:

• Break the arame into smaller pieces before measuring. Rinse it in a strainer and place it in a small bowl. Add just enough water to cover and soak for 5 minutes. Drain (reserve the soaking water, if you like, and add it to the salad) and set aside.
• Combine the tofu and half the chickpeas in a food processor and pulse several times to mash all of the chickpeas well. Add remaining chickpeas and the carrots and pulse once or twice to roughly chop. Scrape into a bowl and add all remaining ingredients, including reserved arame. Cover and chill for at least half an hour to allow the flavors to blend. Check seasonings, adding more to taste.
• Serve with raw vegetables or as a sandwich filling.

CHICKPEA TUNA SALAD

Steps:

• Place the red onion in a small bowl and cover with cold water. Let sit while you prepare the rest of the salad (this preserves its flavor but takes off some of the harshness...and the continual red onion after taste).
• To a large mixing bowl, add the chickpeas, tomatoes, cucumber, onions, and bell pepper. Drain the tuna and flake into the bowl. Add the arugula.
• Prepare the dressing: In a small bowl or measuring cup, stir together the lemon juice, olive oil, garlic, salt and pepper. (You can also shake them all together in a mason jar with a tight fitting lid). Drizzle enough over the salad to moisten it, then toss to coat. Sprinkle the feta and parsley over the top, then toss lightly again. Taste and add additional salt, pepper, or dressing as desired. Enjoy!

CHICKPEA SALAD WITH TUNA

Steps:

• In a large bowl whisk together the lemon juice, garlic, cumin, 1/4 cup olive oil, 1/2 tsp. kosher salt, and 1/4 tsp. ground black pepper. Add chickpeas, green onions, roasted red peppers, and parsley; stir to combine. Let stand at room temperature 15 minutes.
• Fold in tuna. Top with cheese and additional parsley and ground black pepper. Serves 6.

CHICKPEA TUNA SALAD

Steps:

• Smash: Drain the can of chickpeas and roughly smash the chickpeas with a fork or your fingers.
• Chop: Finely chop the onion, celery, and capers.
• Assemble: Stir everything together, adding a pinch of salt and pepper as needed to suite your taste.

MEDITERRANEAN CHICKPEA TUNA SALAD

Steps:

• Place all ingredients into a bowl and toss to combine. Adjust lemon juice, salt and pepper as needed.
• Enjoy!

VEGAN CHICKPEA TUNA SALAD

Steps:

• In a medium bowl, add the chickpeas and gently mash a few down with a fork, reserving about 2 tablespoon of whole chickpeas. Add the celery, bell pepper, mayonnaise, onion, dill, mustard, lemon juice, salt, white pepper and paprika and mix until combined.
• Enjoy as a sandwich with lettuce, or in a tortilla as a wrap.

PLANT-BASED CHICKPEA TUNA SALAD

Steps:

• Start by draining the chickpeas and adding to a food processor (you can also break them up by hand with a fork). Wiz the beans for 1-2 seconds and repeat until the beans are broken up (do not cream or mash, just break them up). This should take no more than 6-8 seconds in the food processor. Move to a large mixing bowl.
• Dice the celery with the leafy tops, add to the mixture. Chop the green onions and pickles and add. Now, slowly combine the rest of the ingredients to taste. Some will like more "mayo" some will like less. I like less with extra mustard!
• Once the "tuna" is done, chill it for an hour. I like to serve mine over a ciabatta roll with tomatoes, and avocados. I also usually sprinkle some diced jalapeno for a little kick!

CHICKPEA "TUNA" SALAD

Steps:

• Mix all ingredients together for a great and easy snack.
• Eat plain or serve on a collard leaf or butter lettuce leaf (use these leaves to form a wrap), as a side dish with sliced baby tomatoes, or on celery stalks.

CHICKPEA SALAD

Steps:

• In a bowl, whisk together the tahini, milk, lemon juice, red wine vinegar, tamari, mustard, kelp granules, maple syrup, and sea salt. Mash the chickpeas slightly with a fork or bottom of a measuring cup. Add to the tahini mixture along with the apple, bell pepper, celery, capers, and parsley, and mix together. Serve between slices of whole-grain bread, rolled in a tortilla, as a green wrap (using large leaves of romaine lettuce or collards), or served as bowl food with greens or whole grains.

VEGAN CHICKPEA TUNA SALAD

Steps:

• Roughly mash the chickpeas with a potato masher or a fork.
• Add the remaining ingredients, mix well and season to taste. Place covered in the refrigerator for at least half an hour.
• Top bagels (or bread or tortillas) with the chickpea tuna salad. Garnish with lettuce, cucumbers, tomatoes and cress or other fresh herbs. Enjoy!

TUNA AND CHICKPEA SALAD

Steps:

• Stir the tuna, chickpeas, olives, parsley, red onion, lemon juice, and feta cheese together in a bowl. Season with salt and pepper.

VEGAN CHICKPEA "TUNA"

Steps:

• 1. Drain Chickpeas and add them to a mixing bowl and start mashing with a fork or masher.
• 2. Add in other ingredients and mash.
• 3. This process can take a few minutes. If you want it thicker, you can leave it half-mashed so that the chickpeas are somewhat intact. Or if you want more of a tuna consistency, mash until you get a smoother texture.
• 4. Once you're happy with your desired vegan "Tuna" simply serve it on sourdough bread, in a sandwich, or in a salad.