Description
A vibrant and flavorful mashed chickpea salad that combines zesty lemon, tangy pickles, and a touch of spice with creamy vegan mayonnaise. This easy no-cook recipe is perfect for a healthy lunch or snack, offering a delicious plant-based alternative to traditional tuna salad.
Ingredients
Scale
Salad Ingredients
- 1 can Chickpeas (about 15 oz)
- 1 tablespoon Dijon Mustard
- 2 cloves Garlic, minced
- 1/4 cup Red Onion, finely chopped
- 1/4 cup Scallion, chopped
- 1 handful Dried Dill Weed (approximately 1 tablespoon)
- 2 tablespoons Vegan Mayonnaise
- 1/4 cup Pickles, finely chopped
- 1 Lemon, juiced (1 tablespoon juice)
- 1 tablespoon Olive Oil
- 1 teaspoon Sea Salt
- 1/2 teaspoon Ground Black Pepper
- 1 dash Crushed Red Pepper Flakes
- 1 stalk Celery, finely chopped
- 3 tablespoons Pickled Jalapeño Pepper, chopped
Instructions
- Combine Ingredients: In a large mixing bowl, add the chickpeas, Dijon mustard, minced garlic, finely chopped red onion, chopped scallion, dried dill weed, vegan mayonnaise, chopped pickles, lemon juice, olive oil, sea salt, ground black pepper, and crushed red pepper flakes. Toss all ingredients together until evenly mixed.
- Add Celery and Jalapeños: Add the finely chopped celery stalk and pickled jalapeño peppers to the chickpea mixture. These ingredients will add crunch and a bit of heat to the salad.
- Mash the Mixture: Using a pastry cutter, fork, or a similar tool, mash the mixture until roughly half of it becomes chunky; avoid over-mashing as the goal is not to create a hummus but maintain a salad texture similar to tuna salad.
- Chill to Set: Place the salad into the refrigerator to chill and let the flavors meld. Chill for at least 30 minutes before serving for best taste and texture.
Notes
- This salad can be served on its own, as a sandwich filling, or atop greens for a light meal.
- Adjust the amount of pickled jalapeño and crushed red pepper flakes based on your spice preference.
- Vegan mayonnaise can be substituted with regular mayonnaise if not vegan.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Use fresh lemon juice for the best tangy flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Keywords: mashed chickpea salad, vegan salad, plant-based lunch, healthy chickpea recipe, no-cook salad, chickpea tuna salad alternative, easy vegan recipes
