Description
This vibrant Mashed Chickpea Salad is a flavorful and protein-packed vegan alternative to traditional tuna salad. Made with mashed chickpeas, fresh vegetables, and a zesty mix of seasonings, it’s perfect for sandwiches, wraps, or as a refreshing side dish. Combining creamy vegan mayonnaise with Dijon mustard, pickles, and jalapeño peppers gives it a delightful tang and a bit of heat, balanced by the freshness of dill and lemon juice.
Ingredients
Scale
Salad Base
- 1 can Chickpeas (15 oz, drained and rinsed)
- 1 tablespoon Dijon Mustard
- 2 cloves Garlic, minced
- 1/4 cup Red Onion, finely chopped
- 1/4 cup Scallion, thinly sliced
- 1 handful Dried Dill Weed (about 2 teaspoons)
- 2 tablespoons Vegan Mayonnaise
- 1/4 cup Pickles, finely chopped
- 1 tablespoon Olive Oil
- 1 teaspoon Sea Salt
- 1/2 teaspoon Ground Black Pepper
- 1 dash Crushed Red Pepper Flakes
- Juice of 1 tablespoon Lemon (from about 1/2 lemon)
Add-ins
- 1 stalk Celery, finely chopped
- 3 tablespoons Pickled Jalapeño Pepper, finely chopped
Instructions
- Combine Ingredients: In a large mixing bowl, add drained chickpeas, Dijon mustard, minced garlic, finely chopped red onion and scallion, dried dill weed, vegan mayonnaise, chopped pickles, olive oil, sea salt, ground black pepper, crushed red pepper flakes, and the tablespoon of fresh lemon juice. This combination creates the flavorful base of the salad.
- Add Celery & Jalapeños: Add the finely chopped celery stalk and pickled jalapeño peppers to the bowl. These ingredients add crunch and a spicy kick to the salad.
- Mash Mixture: Using a pastry cutter, fork, or a sharp-edged tool, mash the mixture gently until about half of it is broken down into a chunky, tuna salad-like consistency. Avoid over-mashing as the texture should remain chunky rather than smooth like hummus.
- Chill and Set: Once the desired texture is achieved, cover the mixing bowl and place it in the refrigerator to chill and allow the flavors to meld together before serving.
Notes
- For best flavor, chill the salad for at least 30 minutes before serving.
- Adjust the amount of pickled jalapeño peppers to control the heat level.
- This salad is great served on whole grain bread, in wraps, or atop fresh greens.
- Uses vegan mayonnaise to keep the recipe plant-based and dairy-free.
- Can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Keywords: mashed chickpea salad, vegan chickpea salad, chickpea tuna salad, plant-based salad, vegan lunch, easy chickpea recipe
