Ah, back to school. A time filled with excitement, nerves, and maybe even impeding dread over what you’ll pack for yourself (or your kids) in your lunchbox. Cue this easy vegan tuna salad chickpea mash. I swear that I ate this at least once a week when I was in school, especially during the especially busy months of my dietetic internship and Masters. Now that I’m working I try to have this on hand in my meal prep rotation for a quick and easy lunch or snack. Because real talk, making lunch in the middle of the workday is kind of the worst, despite the fact that I have full access to my kitchen (thanks to working from home, or WFH as my mom likes to call it). Fun fact, I even made this for my family when I was recently visiting and my Dad loved it. Like, asked me to make more, got super excited when I brought this to the beach, loved it. If it has the non-vegan dad stamp of approval, I’m pretty sure everyone will like it. Plus, you very likely already have the ingredients on hand, making this the easiest meal to whip together that won’t require a trip to the grocery store!
Whether you’re going back to school, looking for quick and easy recipes to bring to work, or just wanting a meal that’ll come together within a few minutes (isn’t this what we’re all looking for?!), I’ve got you covered with this easy vegan tuna salad chickpea mash. The perfect mix of savory, tangy and fresh, this will be a hit with both adults and kids. The best part is that you can eat this with pretty much anything- loaded onto a sandwich or wrap, added on top of a salad, or to serve on top of crackers.
Easy Vegan Tuna Salad Chickpea Mash
The perfect no-need-to-cook addition to any lunch box- for both kids and adults! Serve this in a wrap, in a sandwich, on top of a salad or with crackers for a versatile snack or meal!
- 1 can chickpeas drained and rinsed
- 3 stalks celery diced
- 1/4 red onion diced
- 2 tbsp tahini
- 1 lemon juiced
- 1 tbsp maple syrup
- 2 tsp yellow mustard
- 1 tbsp relish
- 2 pickles diced (optional)
- 1/2 tsp ground black pepper
Drain and rinse can of chickpeas
Mash chickpeas with potato masher or back of fork, until 3/4 of the chickpeas are completely mashed and there are still some intact chickpeas
Chop celery and red onion
Add all remaining ingredients to the bowl with mashed chickpeas
Mix all ingredients until combined
Serve in a wrap, sandwich, salad or with crackers.
Tahini and maple syrup can be substituted with vegan mayo.
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