Chickpea “NotTuna” Salad

Do you ever have those days where you reeeeeally don’t feel like cooking? I’ve had a lot of those this summer.

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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.
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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.

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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!
Cheers!

Chickpea “NotTuna Salad”

Serving: 2 cups (enough for 2 big sandwiches or 4 rice cakes)
Time: 5 minutes

Ingredients:

  • 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)

Directions:

  1. 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.
  2. Mix in vegan mayonnaise (or avocado).
  3. Add all other ingredients and mix – pickle, onions, lemon juice, chili flakes, garlic powder, salt, pepper
  4. 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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Want to get my FREE 5-day Meal Plan? It’s packed with a grocery list, a calendar, and some great tips for trying out plant-based eating for the weekdays.

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Spring Rolls + Easy Peanut Sauce

Spring has sprung officially (but actually, unofficially here in Minnesota)!
Today is really nice, though, so I can’t complain!

I’m excited for colorful foods back at the farmers market, eating outside, going on more walks, and wearing less layers!

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Warmer weather also makes me want to cook less. Anyone else feel this way? I just want to eat a bunch of fruit & veggies and spend as little time in the kitchen as possible.

So today I decided to whip up some spring rolls and actually write down how I make my tangy peanut dipping sauce.

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These are fun to make with friends or with the family! They are a great snack or even an appetizer for bigger meals.

 

Disclaimer: you don’t have to use all of these ingredients in your spring rolls, and you can add other things too, of course – just make it your own and have fun with it! Don’t forget the fresh herbs, though – they make the flavor pop!

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Spring Rolls + Easy Peanut Sauce

The peanut sauce can easily be used as a salad dressing, sauce for noodles, or anything else you prefer to use it for.

Serves: 6
Time: 10-20 minutes total

Easy Peanut Sauce

Ingredients:

  • 1/4 cup water
  • 2 tbsp peanut butter
  • 2 tsp soy sauce
  • 1 tbsp rice vinegar
  • pinch of cayenne pepper
  • 1/2 lime juiced

Directions:

  1. Mix it all together in a small bowl until it has a smooth texture. Refrigerate if you prefer, but its great either way.

Spring Rolls

Ingredients:

  • (6) spring roll rice paper
  • (1/4) red cabbage
  • (1/2) red onion
  • (1) tomato
  • (1) radish (I used black radish)
  • (1 cup) fresh cilantro
  • (1 cup) fresh basil
  • (1 cup) shredded carrot
  • (1/2) cucumber
  • (1/2) avocado
  • (1) bell pepper

Directions:

  1. Cut up all ingredients (see photo for example) so that they are small enough to fit in a roll.
  2. Fill a large shallow dish (or large plate) with warm water.
  3. Place a rice paper in the dish and submerge it in the water for 10 seconds.
  4. Remove and place on dry plate.
  5. Fill and layer with the remainder of the ingredients in a relatively straight line.
  6. Grab one side of the rice paper and fold it over the filling and tuck under, slightly.
  7. Then, fold the left and right side of the paper over the filling, too, and roll until there is no more excess rice paper.
    This is confusing, I know, so here’s a nifty youtube tutorial 🙂
  8. Set aside on another dry plate until they are all done.

Tell Me:

What ingredient would you add to your spring roll? Have you tried it with tofu before?

Did you try the recipe? How was the peanut sauce? I’d love to hear your feedback!

Don’t forget to like, share, and pin the recipe for later!

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