Looking for an easy sandwich filling, cracker dip or salad topper? This chickpea salad is a vegan spin on the classic tuna salad filling. It’s packed with flavour and so easy to make – plus, no fishies were harmed in the making!
I’m not lying when I say that the majority of the recipes that I share here, I make regularly at my house. This recipe was one of the first ones I posted when I first started my blog (almost exactly one year ago) and it kind of sat on the back burner in my brain – I never thought to make it for lunches. One of my oldest friends makes the original recipe regularly (hey Kas!) and swears by it!
Last week, I wanted to remake that recipe so I could take new pictures (because the old ones were AWFUL). As I was making it, I started to add new ingredients based off my vegan-intuition. And let me tell you – I am addicted. I literally could not stop eating the chickpea salad while I was taking the photos (it was actually painful to not eat the cracker in the middle of the photo below).
I really hope you enjoy this recipe – if you try it, comment down below or share a picture on instagram (and tag me @thatcanadianvegan)! I love to see all of your creations.
Looking for an easy sandwich filling, cracker dip or salad topper? This chickpea salad is a vegan spin on the classic tuna salad filling. It's packed with flavour and so easy to make - plus, no fishies were harmed in the making!
- 1 540ML can of chickpeas (rinsed and drained – I use these ones)
- 2-3 tbsp vegan mayo (I absolutely love this one)
- 1 tbsp nutritional yeast
- 2 tbsp sweet green relish (this gives it the most delicious flavour so DON’T skip this one!)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp dill weed (or you can use 1/2 tbsp of fresh dill)
- 1/4 tsp paprika
- 1 tbsp green onion
- salt and pepper to taste (I use approx. 1/2 tsp of salt and 1/4 tsp pepper)
- Rinse and drain the chickpeas and transfer them into a large mixing bowl.
- Add in your vegan mayo (start with 2 tbsp and add more as you mash them, depending on how creamy you like it!)
- Using a potato masher (or a fork), mash the chickpeas to your desired consistency. I like having them mostly mashed, with some full chickpeas remaining.
- Add in the nutritional yeast, green relish, garlic powder, onion powder, dill, paprika, salt and pepper.
- Spread onto toasted bread, add to a wrap or enjoy with crackers (like me!)