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Chickpea Avocado "Tuna" Salad

Nicole @ Foodie Loves Fitness
Made with chickpeas, vegan mayo, avocado, and bell pepper, this plant-based version of “tuna” salad makes for a tasty, easy vegan meal.  
5 from 2 votes
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Prep Time 10 mins
Course Main Course, Salad, Snack
Servings 4 -1/2 cup servings
Calories 400 kcal

Equipment

  • 1 high powered blender or food processor

Ingredients
  

  • 1 can chickpeas, drained and rinsed
  • 1 pitted avocado
  • 1/4 cup vegan mayo
  • 2 celery stalks, chopped
  • 1/2 bell pepper, chopped
  • 1/4 red onion, minced
  • 1/4 TSP paprika
  • 1/4 TSP fine sea salt
  • 1/4 TSP garlic powder
  • 1/8 TSP ground pepper
  • 2 TBSP fresh parsley, chopped (optional)
  • Crackers for dipping, iceberg lettuce for lettuce wraps, or if making sandwiches, whole grain bread and favorite toppings like lettuce and tomato

Instructions
 

  • Combine all ingredients in a high-powered blender or food processor. Pulse just until all ingredients are combined. You're looking for a consistency that isn't totally smooth (think chicken or tuna salad).
  • Spoon out of the blender/food processor and enjoy with crackers, as a sandwich, or as lettuce wraps. Stores well in an airtight container.

Nutrition

Calories: 400kcalCarbohydrates: 22gProtein: 7gSaturated Fat: 2gPotassium: 219mgFiber: 9g
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