Loaded chickpea tuna-less salad that tastes just like the real thing
While canned tuna is a good source of protein and high quality fats, there are limits to how much you can eat because of high levels of mercury found in it.
In fact, it’s known to carry more mercury than other beloved seafood items including salmon, lobster, tilapia, oysters and more.
But there is one way to consume as much of it as you want without worrying about toxicity - make it from plants.
Somehow, some way, chickpea tuna-less salad manages to taste and feel exactly like the ones I remember eating as a kid. The only difference is that it’s made using only 100% plant-based whole foods.
I’ve been eating this dish non-stop for the last couple of weeks, and the recipe below is the best one I’ve come up with.
That said, it’s incredibly flexible. As long as you have chickpeas, dijon mustard and lemon juice, you can feel free to play around with the add-on vegetables using what you have available to you in your fridge or based on your own preferences.
Personally, I love celery and red onion for the added crunch, but the sky’s the limit in terms of what can be done with this - scallions, capers, pickles, bell peppers, for instance, all work well and taste delicious.
I hope you enjoy it as much as I do. And don’t forget to share your thoughts on how to make the best tuna-less salad in the comments below. I love to hear and learn from you!
Loaded chickpea tuna-less salad
Prep Time: 10 minutes | Yields: 6 servings
Ingredients:
(1) 822g can of chickpeas (drained, rinsed and patted dry)
2 tbsp dijon mustard
1/2 lemon, juiced
1/4 red onion, chopped
2 celery stalks, chopped
1 handful parsley
1 tsp salt
Directions
Combine all ingredients in a food processor, using the large blade attachment, and pulse a few times, for a few seconds at a time, until ingredients are mixed well.
If you like a creamier consistency, you can pulse a few extra times until the mixture reaches your ideal consistency.
Remove blade and scoop out chickpea tuna. Enjoy it as is, or on salads, wraps and sandwiches.
This recipe can be stored in the fridge in an air tight container for approximately 3-4 days.
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