Servings:
Ingredients
- 1 can chickpeas rinsed and drained
- 1 tbsp onion diced
- ⅓ cup vegan mayonnaise more if desired
- 2 tbsp bell pepper diced
- 1 tsp Dijon mustard
- ½ tsp salt to taste
- ¼ tsp garlic powder
- dash black pepper
- 2 slices bread whichever you prefer
Instructions
- Rinse and drain the canned chickpeas. Try to shake off as much water as possible from the chickpeas (or you can pat slightly dry). This will ensure your chickpea tuna is not watery.
- Transfer half of the chickpeas to a flat surface (I like to use a big cutting board) and mash the chickpeas. Doesn't need to be a paste, but should be relatively mashed.
- Transfer the mashed chickpeas to a bowl with the rest of the chickpeas. Set that aside
- Diced up your onion and your bell pepper, along with any other veggie/substitute you are adding.
- Add your diced vegetables to the bowl with the chickpeas.
- Add in your remaining ingredients: mayo, mustard, and spices. Stir well to combine
- Feel free to mash this up a bit more if you want a smoother consistency.
- Salt and pepper to taste.
Notes
Refrigerate the chickpea tuna salad right after making. It often tastes even better the next day as the flavors have had time to meld!
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