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This chickpea tuna salad is the perfect option for an easy vegan lunch. You can have it on a sandwich, on an avocado, or wrapped up in lettuce leaves

Ingredients

  • 1 14 oz can of organic garbanzo beans drained and rinsed
  • 1/4 cup vegan mayonnaise
  • 2 tbsp red onion finely chopped
  • 2 tbsp carrots finely chopped
  • 2 tbsp celery finely chopped
  • 2 tbsp almonds finely chopped
  • 1 tsp fresh lemon juice
  • 2 tsp Dijon mustard
  • Salt and black pepper to taste
  • pinch crushed red pepper optional
  • 1 ripe avocado sliced and pitted for stuffing

Instructions

  • Drain and rinse the chickpeas. [Note: you can save the aquafaba for later use.]
  • In a large bowl, mash the chickpeas thoroughly.
  • Add the mayonnaise, onions, carrots, celery, almonds, lemon juice, Dijon mustard, salt, pepper and crushed red pepper (optional). Mix thoroughly.
  • Add a large spoonful of the chickpea tuna salad to each avocado. 
This recipe was republished with permission from Herbivore’s Kitchen. Find the original recipe here
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