This pretty and delicious vegan version of a chunky, savory, and versatile tuna salad is perfect to keep on hand for sandwiches, wraps, salads, and to spoon onto celery or crackers. It is loaded with fiber and protein, and has a bit of brininess that is reminiscent of the sea. It lasts in the frig for nearly a week.
In a medium bowl lightly mash the chickpeas, leaving the chunkiness that you prefer. Stir in the diced onion, carrot, celery, pickle, and capers.
Mix the dressing by whisking the 1/2 cup mayo mixture, mustard, date paste, tahini, and lemon juice. Add to the chickpeas and mix. Taste and adjust seasonings if necessary. Add the Sriracha (for heat), and Dulce (for umami) if you would like. Season with salt and pepper to taste.
*Quick and Easy Vegan Ranch Dressing: https://nansimonsen.com/dishes/good-easy-vegan-ranch-dressing/
*Vegan Sour Cream: https://nansimonsen.com/dishes/good-easy-vegan-ranch-dressing/