• 1 3/4 cups cooked chickpeas, or 1 15 oz can of chickpea, drained and rinsed
  • 1/3 cup diced onion--red, white, or scallions
  • 1/3 cup shredded or diced carrot
  • 1/3 cup diced celery
  • 1/4 cup diced pickle
  • 1 tablespoon diced rinsed capers
  • 1/2 cup vegan mayo, or sour cream*, Reduced Fat Vegenaise, or Good & Easy Vegan Ranch*.
  • May combine these to make 1/2 cup. Recipes links below for the items with an *.
  • 2 teaspoons Dijon or Whole Grain Dijon mustard
  • 1 tablespoon date paste or other sweetener like maple syrup
  • 2 tablespoons tahini
  • 2 teaspoons lemon juice
  • 1/2-1 teaspoon Sriracha sauce, OR a pinch of cayenne, optional
  • 1/4-1/2 teaspoon Dulce Flakes, optional
  • 1/2 teaspoon salt and pepper, or to taste

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:

*Vegan Sour Cream: