Smoky Vegan Chickpea Salad (Chickpea Tuna Salad)

overhead of three chickpea sandwhcihes on a slate board with spinach and salt.

Smoky Vegan Chickpea Salad (Chickpea Tuna Salad)

This smoky vegan chickpea salad is a plant-based twist on traditional tuna salad. Crunchy celery, smoky spices and a splash of lemon brighten up this recipe. Served with toasted bread, avocado and tender greens, this is a healthy lunch option any day of the week.

Course lunch

Cuisine American

Keyword chickpea salad, chickpea tuna

Prep Time 15

Total Time 15

Servings servings

Calories 402kcal

Author Heidi Richter

Ingredients

Chickpea Tuna

15 oz cooked chickpeas canned or cooked from dried
2-3 tablespoon extra virgin olive oil or vegan mayonnaise
2 teaspoon Dijon mustard
½ teaspoon ground cumin
½ teaspoon smoked paprika
1 tablespoon fresh lemon juice
1 celery stalk finely diced
2 scallions finely chopped
salt and pepper to taste

Sandwich Assembly

4 slices bread of choice toasted
1 cup tender greens (spinach, arugula, or mixed greens)
1 avocado thinly sliced

Instructions

For the chickpea salad

In a food processor, pulse the cooked chickpeas until they resemble a coarse, crumbly texture (see photo). Spoon the chickpeas into a medium sized bowl and add the rest of the ingredients, stirring until well combined. Season with salt and pepper to taste.

Assembly

Layer the greens on each slice of toasted bread. Add several heapings of chickpea salad, spreading evenly. Top with avocado slices and additional salt and pepper if desired.

Notes

Storage: the chickpea salad will last up to 3 days in the fridge in a covered container.

Make Ahead: the chickpea salad can be prepared 1-2 days in advance and kept covered in the fridge until ready to use.

Nutrition