You know the ease of opening up a can of tuna, tossing it in a bowl with mayo and, voila, lunch is ready?

This recipe is the plant-powered version of the quick tuna salad. Pretty much the same actions: open up a can of chickpeas, mash it up, and stir in some mayo and crunchy veggies.

I love to eat it with rice crackers or in a whole grain wrap for my main lunch event. It also goes great in a sandwich with whole grain bread or even atop a bed of greens for a double-salad!

Chickpea salad with rice crackers
Chickpea salad with rice crackers

Chickpea Salad
Print Recipe
Have lunch ready in no time!
Servings Prep Time
8 servings 5 minutes
Cook Time
0 minutes
Servings Prep Time
8 servings 5 minutes
Cook Time
0 minutes
Chickpea Salad
Print Recipe
Have lunch ready in no time!
Servings Prep Time
8 servings 5 minutes
Cook Time
0 minutes
Servings Prep Time
8 servings 5 minutes
Cook Time
0 minutes
Ingredients
Servings: servings
Instructions
  1. Drain and rinse the chickpeas, then pour into a medium bowl
  2. Mash chickpeas to desired consistency with potato masher
  3. Add mayo, celery, and onions and continue to mash or simply mix together
  4. Add salt + pepper to taste
Recipe Notes

Nutrition in 1 serving (8 servings per recipe):

Calories:  190    Protein: 5     Fat: 11       Carbohydrate: 18        Fiber: 6

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