Name: Chickpea Tuna Salad
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

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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

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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.