You've probably heard of how chickpeas can be mashed up into a tuna-like consistency to make a tuna-less salad. It's really simple, cheap, and usually only contains a couple key ingredients.
I want to introduce you to my personal favorite way of making chickpea salad. The stars of the show here are the chopped pickles, apple, red pepper flakes, and avocado. I love to make my chickpea salad using half vegan mayo and half avocado to get in those healthy fats and use up any overripe avocados I may have.
Here it is! The best chickpea salad sandwich in its all glory.
Total time: 10 minutes
Makes 5-6 servings
1 large 29 oz can of chickpeas (rinsed and drained)
1/4 pink lady apple (finely chopped)
1/2 ripe avocado
2 tbsp chopped pickles
1 tbsp diced red onions or onion powder
3 tbsp vegan mayo
1 tbsp dijon mustard
1 tbsp apple cider vinegar
1 tsp salt
2 tsp black pepper
1 tbsp garlic power
1 tsp red pepper flakes
optional: hot honey or chili oil to drizzle on top
*Note: if you do not want to use vegan mayo, you can substitute it for 3 avocados. Keep in mind that if you make a large batch of this to eat over several days, it will go brown.
Drain and rinse your chickpeas well
Dump the chickpeas into a large bowl and mash them with a fork or potato-masher until they have a tuna-like consistency
Add in all ingredients except for the avocado and mix well
In a separate bowl, mash the avocado up
Spread the mashed avocado onto bread of your choice
Add the chickpea tuna mixture on top and enjoy!
Let me know if you try this one out and I hope you love it!! Keep in mind, it won't taste exactly like tuna because it is missing that fishy flavor. If you're looking for the fishy flavor, I'd recommend adding miso paste, a tsp of soy sauce, or seaweed flakes!