Hi all, I hope you’re having a great summer so far!
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You may be wondering what un-tuna salad is. Well, it looks a bit like tuna salad but instead of tuna, I use chickpeas! I’m not a vegetarian but I do love a lot of plant-based meals! This recipe I love and can eat it every day for a week with no complaints!
I’ve made variations of this recipe many times and have tweaked and tweaked until I got to this one. You can eat it as is, in a sandwich or my favorite – in a wrap with some lettuce.
- 2 398ml cans of chickpeas
- 3/4 cup hemp seeds
- 3 stalks celery – diced
- 2 medium-sized pickles – diced
- 1 cup thawed peas
- 1/2 cup relish – I used my homemade zucchini relish
- 3/4 cup mayo – or to your own liking (you can use vegan mayo also to keep this vegan)
- 1 tbsp dill
- 1 tsp pepper
Chop chickpeas in a food processor or mash with a fork until roughly chopped. Dice the pickles and celery and add them into a medium-sized bowl. Add in all other ingredients and stir until mixed thoroughly. That’s it that’s all – it’s ready to eat!
You can keep this for about a week in the fridge before it starts getting watery…but it will be gone long before that! This is perfect for taking on picnics and for lunches to work – the bonus is that, unlike tuna salad, un-tuna salad doesn’t have the fishy smell so your friends and coworkers won’t give you funny looks when you bring out your lunch!