Skinnytaste · by Gina Homolka★ 5.0 (26)
Vegan Chickpea Tuna Salad
NUTRITION · PER SERVING15M COOK
CAL 19%·PRO 34%
CARBS 56G60% OF CAL
15G FIBER30G OTHER12G TOTAL SUGAR
FAT 10G25% OF CAL
1G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A plant-based salad made from mashed chickpeas with pickled pepperoncini, capers, and tangy mayo. Served on bread, it mimics tuna salad with no fish.
mainamericansaladbeans⚙️ food processordairy freegluten freeveganvegetarian
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 15-ounce cans chickpeas (rinsed, drained and dried)
- ⅓ cup red onion (finely diced, from ¼ of a red onion)
- ⅓ cup celery (finely diced )
- ¼ cup jarred pepperoncini (dried and chopped)
- 2 teaspoons pepperoncini juice
- 1 tablespoon fresh dill (chopped )
- 1 tablespoon capers (drained and roughly chopped)
- ½ teaspoon lemon zest
- 1 tablespoon lemon juice
- ⅓ cup light vegan mayonnaise (such as Reduced Fat Vegenaise or mayo of choice)
- ½ teaspoon Kosher salt
- Freshly ground black pepper
- sourdough toast
- sliced tomatoes, lettuce
At a glance
PER SERVING · TIME 15M
CAL 19%·PRO 34%
CARBS 56G60% OF CAL
15G FIBER30G OTHER12G TOTAL SUGAR
FAT 10G25% OF CAL
1G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 1019mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 441mg
- Calcium
- 109mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1019MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.