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a sandwich of chickpea and avocado salad on a plate.
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4.70 from 10 votes

Avocado Chickpea "Tuna" Salad

A mock tuna salad recipe using chickpeas instead!
Course Sandwich
Cuisine American
Diet Vegetarian
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 Sandwiches
Calories 354kcal
Author Tracy

Ingredients

  • 1 15 oz can chickpeas or 1 3/4 cups cooked, rinse and drained.
  • 1/3 cup celery diced
  • 1/4 cup red onion diced
  • 2 tablespoons mayonnaise
  • 1 tablespoon dijon mustard
  • 1 tablespoon seasoned rice vinegar
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon mustard powder
  • 1/4 cup fresh parsley minced
  • 1/2 avocado diced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 3/4 teaspoon lemon juice
  • 6 slices artisan bread or any of your favorite breads!

Instructions

  • Add chickpeas to a medium-sized bowl and use a fork or a potato masher to gentle mash them. Mash all of them or leave a few whole for added texture.
  • Add celery, onion, mustard powder, garlic, salt, pepper, parsley, mayo, dijon, and seasoned rice wine vinegar. Mix well. Add lemon juice and give a quick mix again and then add avocado and give one final mix.
  • Serve between your favorite slices of bread, in lettuce wraps, or with your favorite crackers!

Notes

The nutritional value is approximately per sandwich. 
This recipe makes enough chickpea "tuna" salad for 2 heaping sandwiches. You can get 3 sandwiches out of this recipe, too.
Storage
Store in the fridge for up to 5 days. It makes this recipe great for vegetarian meal prep! 
Substitutions
Onion: Red is our favorite for this salad but you could use a sweet yellow or white, too. 
Mayonnaise: Use your favorite vegan mayo to make this vegan!
Parsley:  Use 1 tablespoon dried in place of the 1/4 cup of fresh. 
Seasoned Rice Vinegar:  You want to make sure it's labeled "seasoned" because this had added salt and sugar. You can also substitute mirin, but keep in mind mirin does have a low level of alcohol in it, so for using it in a raw dressing, the recommendation is to cook it for at least 30 seconds to allow the remaining alcohol to evaporate. 
Chickpea Skins
Remove the skins if desired, but this salad is still delicious with them, too!
 

Nutrition

Calories: 354kcal | Carbohydrates: 35g | Protein: 8g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 6mg | Sodium: 1040mg | Potassium: 466mg | Fiber: 7g | Sugar: 5g | Vitamin A: 798IU | Vitamin C: 18mg | Calcium: 107mg | Iron: 3mg