You know the ease of opening up a can of tuna, tossing it in a bowl with mayo and, voila, lunch is ready?

This recipe is the plant-powered version of the quick tuna salad. Pretty much the same actions: open up a can of chickpeas, mash it up, and stir in some mayo and crunchy veggies.

I love to eat it with rice crackers or in a whole grain wrap for my main lunch event. It also goes great in a sandwich with whole-grain bread or even atop a bed of greens for a double-salad!

Chickpea Salad

Have lunch ready in no time!

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Prep Time 5 mins

Total Time 5 mins

Course Main Dish

Servings 8 servings

Ingredients

  

• 2 cans chickpeas drained + rinsed
• 1 cup celery finely chopped
• 1/2 cup yellow onion finely chopped
• 1/2 cup mayo (plant-based)
• to taste salt + pepper

Instructions

 

• Drain and rinse the chickpeas, then pour into a medium bowl
• Mash chickpeas to desired consistency with potato masher
• Add mayo, celery, and onions and continue to mash or simply mix together
• Add salt + pepper to taste