Updated: Oct 1, 2020
Delicious, filling, protein packed, low fat, NOT tuna salad! This vegan tuna salad is super easy to prepare in just 5 minutes or less!
Since first discovering how versatile chickpeas are, I have made several variations of this. And after a last test for my readers, mama said smoked paprika and I agreed. So I tweaked it one more time and here it is. Would love to hear your take on this recipe or if you love it as is!
1 can of chickpeas
¼ tsp garlic powder
⅛ tsp paprika
⅛ tsp smoked paprika
⅛ tsp chili powder
Dash of white pepper
2 tbsp vegan mayo (I use Veganaise)
½ tsp dijon mustard
3 tbsp pickles
1. Drain a can of chickpeas making sure they are as dry as you can get them and put into a mixing bowl.
2. Mash them as much as possible, until you get a smooth but a little chunky consistency. My favorite tool for this is a hand blender as you just need a handful of pulses to get it to the right consistency. A manual masher works just as well, and a fork will take you a few, but will get you there too.
3. Mix in all of the spices and condiments: Garlic Powder, Smoked Paprika, Paprika, Chili Powder, Salt, White Pepper, Mayo, Mustard.
4. Fold in the pickles. (If you are not into pickles, try apples or celery. Just something with a little juicy crunch!)
5. Chill and serve!
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