Recipe Of The Week 5/5: Chickpea “Tuna Salad” Vegan

Yields 4 servings

Ingredients:

• 2 15-ounce cans chickpeas, rinsed, drained and dried
• 1⁄3 cup red onion, finely diced, from 1⁄4 of a red onion
• 1⁄3 cup celery, finely diced
• 1⁄4 cup jarred pepperoncini, dried and chopped
• 2 teaspoons pepperoncini juice
• 1 tablespoon fresh dill, chopped
• 1 tablespoon capers, drained and roughly chopped
• 1⁄2 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1⁄3 cup light vegan mayonnaise
• 1⁄2 teaspoon Kosher salt
• Freshly ground black pepper

Directions:

• Add the chickpeas to a food processor bowl fitted with the blade attachment. Pulse until they’re chopped but still have texture, about 6-12 times. Transfer the chickpeas to a mixing bowl. Add the onion, celery, chopped pepperoncini and their juice, dill, capers, lemon zest, lemon juice, and mayonnaise to the bowl and stir to combine. Season with 1⁄2 teaspoon salt.
• To serve, eat on its own or served in lettuce cups or however you like to eat tuna salad.
• Makes 3 1/2 cups.

Meal Plan Check Boxes:

1.5 Proteins
1 Fat
1 Vegetable

Nutritional Facts: 1/2 cup, Calories: 160 kcal, Carbohydrates: 22 g, Protein: 10 g, Fat: 3g

Adapted From: https://www.skinnytaste.com/chickpea-tuna-salad-vegan/#recipe