Plant Based Chickpea Tuna Salad Recipes

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CHICKPEA TUNA SALAD



Chickpea Tuna Salad image

Craving tuna? You'll love this vegetarian Chickpea Tuna Salad recipe, a plant-based option featuring that same classic savory, tangy flavor!

Provided by Sarah Bond

Categories     Main Dishes     Snacks

Time 5m

Number Of Ingredients 8

1 15-oz can chickpeas (425 g)
¼ cup finely chopped red onion (about ¼ of a medium onion)
¼ cup finely chopped celery (about ½ a stalk)
1 tsp finely chopped capers
¼ cup mayonnaise (can sub plant-based mayo, 50 g)
1 tsp dijon mustard (5 g)
2 tsp white vinegar (10 mL)
Salt and pepper (to taste)

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.

Nutrition Facts : ServingSize 1 serving, Calories 259 kcal, Carbohydrate 31.3 g, Protein 7.9 g, Fat 12.1 g, SaturatedFat 1.7 g, Cholesterol 8 mg, Sodium 252 mg, Fiber 6.8 g, Sugar 6.6 g

TUNA AND CHICKPEA SALAD



Tuna and Chickpea Salad image

This chunky salad, courtesy of Laura Foster, Toronto, Ontario, is good by itself or over lettuce, with whole-grain crackers on the side.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 10m

Number Of Ingredients 8

2 cans (15.5 ounces each) chickpeas, drained and rinsed
1 small onion, diced
2 small garlic cloves, minced
1/4 cup chopped fresh parsley
2 tablespoons olive oil
2 tablespoons red-wine vinegar
2 cans (6 ounces each) solid white tuna, packed in olive oil, drained and flaked
Coarse salt and ground pepper

Steps:

  • In a large bowl, combine cans of chickpeas, drained and rinsed, diced small onion, minced small garlic cloves, chopped fresh parsley, and olive oil and red-wine vinegar. Fold in solid white tuna packed in olive oil, drained and flaked. Season with coarse salt and ground pepper.

Nutrition Facts : Calories 367 g, Fat 16 g, Fiber 6 g, Protein 29 g

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