Lunch in 5 Minutes Flat!

 
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Lately I’ve been craving more fresh veggies and salads, and cold foods in particular (hello, summer!) so this is one recipe I find myself returning to again and again.

The best part is that it’s not really a “recipe” as much as a method. Once you have this down you can throw pretty much any combination of fresh veggies in with the chickpeas, add mayo (or tahini!), season and eat. It only gets better as it sits in the fridge so I’d recommend doubling this batch for an easy lunch you don’t have to make tomorrow.

Serve on top of fresh greens for a healthy protein-packed meal, roll it into a whole wheat wrap, or eat as a snack with crackers. It’s so versatile, I guarantee once you try it you won’t want to open another stinky can of tuna fish!


Chickpea No-Tuna Salad

Ingredients:

  • 1 15 oz. can chickpeas, drained & rinsed

  • 3 TBSP mayo (vegan or regular)

  • 2 TBSP relish

  • 1 TBSP tamari or soy sauce

  • 1/4 tsp onion powder

  • 2 ribs celery, diced

  • 1 small carrot, diced

  • 1 scallion, diced (optional)

  • 1 lemon wedge

  • 1/4-1/2 jalapeño, diced (optional)

  • 1 TBSP nutritional yeast (optional)

  • 1/2-1 tsp kelp powder or crumbled nori seaweed (optional)

  • black pepper to taste


Directions:

  1. Mash chickpeas until there are very few or no whole left

  2. Mix in remaining ingredients, squeezing the juice from the lemon wedge and sprinkling in seasonings as needed

  3. Any raw veg can be substituted for the ones listed. Red or green pepper is a great choice

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Chickpea No-Tuna Salad Recipe by author Jessica Lemmon