Chickpea of the Sea Mock Tuna Fish Salad, Vegan and Gluten-Free

The best recipe for Chickpea of the Sea
chickpea of the sea vegan gluten free best recipe

Two of our dearest friends Kel and Ginny introduced us to this recipe this summer.   It is a perfect vegan swap for the traditional tuna fish salad!

Chickpeas are so versatile, you can add them to soups, pastas, salads or make “chickpea of the sea!” Smashed chickpeas mixed with chopped red onion, celery and shredded carrot makes a “tuna salad” that can be used in sandwiches or scooped onto a salad.  Unlike the traditional tuna salad recipe, which often times is drenched in mayonnaise, this recipe uses half of an avocado and a little dollop of vegenaise.  I added curry powder for flavor and a handful of raisins for sweetness.  Prepare the night before and pack for a quick and healthy lunch the next day!

chickpea of the sea vegan gluten free best recipe
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Chickpea of the Sea

The best recipe for Chickpea of the Sea
Course Main Meal, Salad
Cuisine American, Gluten Free, Vegan
Prep Time 5 minutes
Total Time 5 minutes
Servings 4
Calories 96kcal
Cost $5

Ingredients

  • 1 can garbanzo beans rinsed and drained
  • 1/4 cup red onion chopped
  • 1 stalk celery chopped
  • 1 carrot shredded
  • 1/2 avocado
  • 2 tablespoons vegenaise
  • 1/4 teaspoon curry powder
  • small handful of raisins
  • sea salt and pepper
How many Ounces Are in a Cup?
How many Grams are in a Cup?

Instructions

  • In a medium bowl, use a potato masher or fork to mash the chickpeas.
  • Add all ingredients and mix together until well combined.
  • Taste and adjust flavor as needed. I added a dash more of curry powder!
  • Serve and enjoy 🙂

Nutrition

Calories: 96kcal | Carbohydrates: 5g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Sodium: 83mg | Potassium: 190mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2590IU | Vitamin C: 4mg | Calcium: 11mg | Iron: 0.2mg
Cristina C. RD LDN

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