Next week, I leave for a vacation to Greece, and I cannot wait! This will be my third trip to Greece. It’s been over 10 years since I was last in Greece though, so I’m eager to get back to the warm, salty, Mediterranean shores.
Since I’ve been getting ready to leave, it’s been a whirlwind around the house, which means the first thing that goes out the door is meal prepping lunches for work. Sometimes meal prepping for the week can be exhausting – one week you’re on it, then the next you didn’t bring lunch once…yikes! The biggest challenge is trying to make something both tasty and healthy without having to eat a salad every single day.
That’s where this Chickpea “Tuna” Salad comes in to save the day. It’s healthy, easy to make, and definitely not a boring salad! Eat it plain, with crackers, or make it into a sandwich with some bomb toasted bread. I personally have had this Chickpea “Tuna” Salad all week long and STILL wanted more. Now go get to mashing and enjoy, friends!
Chickpea “Tuna” Salad
Ingredients
- 2 14oz cans of chickpeas
- 1 celery stalk, chopped small
- 1 green onion, chopped small
- 1/2 cup pickles, chopped small
- 1/2 cup red bell pepper, chopped small
- 1 garlic clove, minced
- 5 tbsp vegan mayo
- 2 tsp dijon mustard
- 4 tsp fresh dill, minced
- 1 1/2 tbsp lemon juice
- 1 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Rinse chickpeas and place in a medium bowl. Using a potato masher or fork, mash chickpeas until only small pieces remain.
- Add in all ingredients and combine. Add more mayo for a creamier texture.
- Eat as a sandwich or with some crackers and enjoy!
