Vegan Tuna Salad

• servings: 4 servings
• active time: 10 minutes
• total time: 15 minutes

Ingredients

1 15 oz can chickpeas (garbanzo beans)

1/3 cup finely diced celery

1/3 cup finely shredded carrot

2 tbsp finely diced red onion*

2 tbsp dill pickle relish (or finely diced dill pickles)

1 tbsp fresh chopped parsley

1 tbsp fresh chopped dill

1/4 cup vegan mayonnaise

2 tsp lemon juice (freshly squeezed)

2 tsp mild white miso

2 tsp low sodium tamari or soy sauce

1 1/2 tsp dijon mustard

1/2 tsp garlic powder

1/4 tsp ground pepper

Directions

Drain and rinse chickpeas.

Whisk together the miso and tamari in a small bowl. Use the whisk or the back of a spoon to break up the miso paste until it's well incorporated with the tamari. Add the mayo, lemon juice, dijon, garlic powder and pepper and whisk well.

Add the chickpeas to a large mixing bowl. Use a fork to roughly mash them, leaving some whole for a texture more similar to tuna. Add celery, carrot, onion, dill pickle relish, parsley, and dill to the chickpeas and stir well.

Pour the sauce over the chickpeas + vegetables and stir well to coat. Enjoy right away or chill for a few hours before serving.

Nutrition

• Calories: 174
• Total Fat: 7.2 g
• Saturated Fat: 0.7 g
• Trans Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 610 mg
• Total Carbohydrate: 21.3 g
• Dietary Fiber: 5.8 g
• Total Sugars: 3.4 g
• Protein: 7.2 g