Chickpea Tunalike Salad Food

VEGAN CHICKPEA TUNA SALAD

Vegan Chickpea Tuna Salad image

Enjoy a tasty, light lunch with this chickpea "tuna" salad. The versatile no-cook recipe is vegan and perfect as a sandwich or with snack crackers.

Provided by Colleen Graham

Time 15m

Number Of Ingredients 9

Ingredients

1 (15.5-ounce) can chickpeas , drained
1/4 cup diced celery (about 1 to 2 stalks)
1/2 cup diced onion
1/4 cup vegan mayonnaise
1 tablespoon pickle relish
1/2 teaspoon dried dill
1 tablespoon chopped fresh parsley
1/4 teaspoon salt, or more to taste
1/8 teaspoon freshly ground black pepper, or more to taste

Steps:

Gather the ingredients.
Mash chickpeas in a medium mixing bowl with a potato masher or fork.
Add remaining ingredients and mix well.
Serve on bread, lettuce, or crackers.

Nutrition Facts : Calories 176 kcal, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 5 g, Protein 5 g, SaturatedFat 1 g, Sodium 325 mg, Sugar 6 g, Fat 9 g, ServingSize 2 cups, UnsaturatedFat 0 g

CHICKPEA TUNALIKE SALAD

Chickpea Tunalike Salad image

Eat as is, spread on whole grain bread, stuff into a tomato, lettuce leaves, or in pita pockets along with lettuce and diced fresh tomatoes. Adapted fromVegan Vittles cookbook by Jo Stepaniak and the people of the Farm Sancuary. Update:From a reviewers suggestion, I have addeed crushed toasted nori as an option-it gives it a nice from the sea flavor!

Provided by Sharon123

Categories Lunch/Snacks

Time 10m

Yield 2-4

Number Of Ingredients 12

Ingredients

1 (15 ounce) can chickpeas, drained (about 1 3/4 cups)
1/2 cup finely diced celery (I use the food processor)
1/4 cup finely diced sweet onion (or green onion)
2 tablespoons fresh lemon juice
2 -3 tablespoons minced fresh parsley (sometimes I add a little fresh chopped dill)
1 tablespoon vegan mayonnaise (or regular or if you wish to omit mayonnaise add 1 tbls. extra virgin olive oil)
2 teaspoons brown mustard
2 teaspoons well drained pickle relish (sweet or dill-your choice)
1/4 teaspoon paprika (I used smoked paprika)
crushed toasted nori (about 1/8-1/4 cup-optional)
salt
pepper

Steps:

Coarsely chop the beans in a food processor, or mash well with a fork.
Stir in the celery, lemon juice, onion, parsley, mayonnaise(or olive oil), relish, mustard, paprika, and salt and pepper to taste. Add in crushed toasted nori sheets if using. Mix well.
Chill thoroughly before serving.
Stored in a covered container in the fridge, the salad will keep for up to 1 week.
Enjoy!
Note: Sometimes I add finely chopped green bell pepper, and have even added slightly mashed peas to this!

Nutrition Facts : Calories 294.4, Fat 4, SaturatedFat 0.5, Cholesterol 1.8, Sodium 737.3, Carbohydrate 55.1, Fiber 10.4, Sugar 3.7, Protein 11.2

FAKE TUNA SALAD (CHICKPEA)

Fake Tuna Salad (Chickpea) image

This recipe was found on the internet - it is a veganized version of tunafish salad made with chickpeas. Serve on bread.

Provided by Vegan Courtney

Categories Spreads

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 (16 ounce) can chickpeas, drained and mashed
2 tablespoons vegan mayonnaise
2 teaspoons spicy brown mustard
1 tablespoon sweet pickle relish
2 green onions, chopped
salt and pepper

Steps:

In a medium bowl, combine chickpeas, mayonnaise, mustard, relish, chopped green onions, salt and pepper. Mix well.

Nutrition Facts : Calories 143.9, Fat 1.4, SaturatedFat 0.1, Sodium 398.7, Carbohydrate 27.7, Fiber 5.3, Sugar 0.8, Protein 5.9

CHICKPEA AND TUNA SALAD

Chickpea and Tuna Salad image

Found this in Lidia Italy at Home, and it looks easy so how can it be bad with these ingredients? For a taste of it on a bruschetta grill slices of country bread. Allow for cooling time. Update - I made this again the other night and use crushed red pepper flakes instead of black pepper and I too reduced the amount of oil that I used.Also, served it with avocado slices(drizzled with lime juice)on the side. Delicious!

Provided by Manami

Categories Tuna

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

4 cups canned chick-peas, drained and rinsed
salt, to taste for the chickpeas
fresh ground black pepper, to taste
1/2 cup extra virgin olive oil (to taste)
3 (6 ounce) cans tuna in olive oil, well drained and broken into large flakes
1 medium red onions or 1 medium red onion, sliced into 1/4-inch half-moons
1/4 cup red wine vinegar (to taste)
3 tablespoons chopped fresh Italian parsley

Steps:

In a large bowl, gently toss together the chickpeas, the tuna, onion slices, the olive oil, vinegar, chopped parsley and lots of freshly ground black pepper.
Add more olive oil, vinegar, or salt and pepper as you like.
Serve chilled.

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