A Delicious and Healthy Plant-Based Alternative to Tuna Salad

This no-tuna salad recipe is perfect for those looking for a vegan or vegetarian alternative to the classic tuna salad. Made with chickpeas, celery, onions, and a tangy dressing, this salad is packed with protein and fiber, making it a nutritious and satisfying option for lunch or snack time. It is also incredibly easy to prepare and can be customized to suit your taste preferences. Whether you are following a plant-based diet or just want to try something new, this no-tuna salad will surely impress your taste buds.

Ingredients

• 1 can of chickpeas, drained and rinsed
• 1 stalk of celery, finely chopped
• 1/4 cup of red onion, finely chopped
• 2 tablespoons of vegan mayonnaise
• 1 tablespoon of Dijon mustard
• 1 tablespoon of fresh lemon juice
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of onion powder
• Salt and pepper to taste
• 4 slices of bread or lettuce leaves for serving

Directions

1. In a mixing bowl, mash the chickpeas using a fork or potato masher.
2. Add the chopped celery and red onion to the bowl.
3. In a separate small bowl, whisk together the vegan mayonnaise, Dijon mustard, lemon juice, garlic powder, onion powder, salt, and pepper.
4. Pour the dressing over the chickpea mixture and stir well to combine.
5. Taste and adjust the seasoning if needed.
6. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
7. To serve, spread the no-tuna salad on bread slices or wrap it in lettuce leaves for a low-carb option.
8. Enjoy your delicious and healthy no-tuna salad!

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