Vegan Chickpea Tuna Salad (Printer View)

Light chickpea salad filled cucumbers offer a fresh, protein-rich, and satisfying plant-based dish.

# Components:

→ Chickpea Salad

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 2 tablespoons vegan mayonnaise
03 - 1 tablespoon Dijon mustard
04 - 1 tablespoon lemon juice
05 - 2 tablespoons red onion, finely chopped
06 - 2 tablespoons celery, finely chopped
07 - 2 tablespoons dill pickles, finely chopped
08 - 1 tablespoon fresh dill, chopped
09 - 1 teaspoon capers, drained and chopped
10 - 1/2 teaspoon garlic powder
11 - 1/4 teaspoon sea salt
12 - 1/4 teaspoon black pepper

→ Cucumbers

13 - 2 large English cucumbers

# Method:

01 - In a medium bowl, mash the chickpeas with a fork or potato masher until mostly broken down, leaving some texture.
02 - Add vegan mayonnaise, Dijon mustard, lemon juice, red onion, celery, dill pickles, dill, capers, garlic powder, salt, and black pepper. Mix well until fully combined.
03 - Taste and adjust seasoning as needed.
04 - Wash the cucumbers and cut them in half lengthwise. With a spoon, gently scoop out the seeds from each half to create a boat, leaving enough cucumber flesh for stability.
05 - Pat dry with a paper towel if needed.
06 - Spoon the chickpea salad evenly into the cucumber boats, gently pressing to fill. Serve immediately or refrigerate for up to 2 hours before serving.

# Expert Advice:

01 -
  • Ready in just 20 minutes with zero cooking time
  • Protein-packed and satisfying while remaining light
  • Perfect for meal prep and on-the-go lunches
  • Naturally gluten-free and vegan
  • Versatile enough to serve as an appetizer or main course
02 -
  • For meal prep, store the chickpea mixture separately from the cucumber boats to prevent sogginess
  • The chickpea salad can be made up to 3 days in advance and stored in the refrigerator
  • If your chickpeas are particularly firm, try microwaving them for 30 seconds before mashing for easier preparation
  • Pat the cucumber boats dry thoroughly after scooping out seeds to ensure the filling doesn't get watery
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