Vegan Chickpea “Tuna Salad”

I’m a sucker for anything I can meal prep. Not having to make lunch everyday is something I live for. However, the down side to meal prepping is I tend to get stuck in a rut of making the same meals week after week after week.

So even though I wasn’t a huge fan of tuna salad prior to becoming a vegetarian, when I saw a lot of people used chickpeas for a vegetarian “tuna salad” I thought I would give it a go. I have tweaked and adjusted this recipe every time I’ve made it, but honestly the game changer is the Old Bay. I am originally from Maryland so I tend to add a good bit. Feel free to dial it back.  I also hardly ever use precise measuring with this dish. But that should give you an idea of how easy it is. If you know me personally, you know cooking isn’t really my thing. So if I can wing this, so can you. Here’s what you’ll need:

*Makes about 4 servings

·      1 can 16oz chickpeas

·      1 tablespoon vegan mayonnaise (obviously you could use regular mayo if you aren’t vegan)

·      ¾ cup chopped red onion (about half an onion)

·      ¾ cup chopped celery (about two stalks)

·      ¾ or 1 teaspoon Old Bay

·      ¼ teaspoon dried dill

·      ¼ teaspoon fresh or dried parsley

·      1/8 teaspoon garlic powder

·      ¼ teaspoon salt

·      ¼ teaspoon pepper

Directions are basically mash the chick peas and mix everything else in but here’s a break down:

·      Rinse and drain your chickpeas

·      Transfer them to a large bowl and mash with either a potato masher or fork

·      Add mayo and mix together

·      Add your onions, celery and spices and mix (maybe a little extra Old Bay)

That’s it.

I like to eat it either in a sandwich (adding tomato is delicious) or on crackers. Honestly though it is a super versatile dish you could easily put in a wrap, dip veggies or tortilla chips in, or just eat with a spoon.

Enjoy!