Do you ever have those days where you reeeeeally don’t feel like cooking? I’ve had a lot of those this summer.
Maybe it’s because I’m living in a new city and I’m more interested in spending time exploring, hiking, and trying new restaurants – OR – maybe I’m just so hot and lethargic that I’m not in the mood to take my time in the kitchen.
Whatever the reason may be, I’ve been making this delicious, protein packed, and RIDICULOUSLY EASY recipe A L O T lately. Busting out the food processor, instant pot, and all my other kitchen gadgets isn’t so fun for me lately, but this quickly mashed chickpea NOT Tuna salad is fun to make, super fresh, and AMAZINGLY tasty.
Disclaimer: You should know, this recipe is based on what I had in my fridge & pantry. You can make a million substitutions, and seasonings, etc. however you’d like to. I actually recommend trying the avocado vs. vegan mayonnaise substitute! Both versions are amazing in their own way. Also, change up the spices, try it out with celery, and try it with something besides a sandwich.
Have fun! This shouldn’t take long – and it’s well worth the little bit of work you have to put in to get it.
Give it a whirl and let me know what you think!
Chickpea “NotTuna Salad”
Serving: 2 cups (enough for 2 big sandwiches or 4 rice cakes)
Time: 5 minutes
- 1/2 can chickpeas (rinsed & drained)
- 1 tbsp (vegan) mayonaise
- OR 1/2 an avocado (mashed)
- 1 pickle (diced)
- 1/4 cup red onion (diced)
- 1 green onion (thinly sliced)
- 1/2 lemon’s juice
- 1/4 tsp chili flakes
- 1/2 tsp garlic powder
- salt & pepper to taste (I used a pinch of each)
- In a bowl, mash chickpeas with a fork – pressing down firmly to smash. Smash 4-5 at a time until all chickpeas and mashed and it is a dry “tuna” like texture.
- Mix in vegan mayonnaise (or avocado).
- Add all other ingredients and mix – pickle, onions, lemon juice, chili flakes, garlic powder, salt, pepper
- Enjoy served with crackers, rice cake, as a side, or on a sandwich with your favorite toppings & condiments.
- Mine is pictured on super toasty wheat bread with dijon mustard, kale, red onion, and tomato slices.
Did you try this recipe out? Are you planning on it? Let me know!
How did you prepare it? What did you change about the recipe? And what did you enjoy it with?
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