Artichoke and Chickpea "Tuna" Salad
Classic "tuna" salad made with 100% vegan ingredients! This salad is nutritious, delicious, and great in a salad or on a bed of shredded romaine.
Ingredients
- 1 can artichoke hearts, can sub for another can of chickpeas
- 1 can chickpeas
- 1 large dill pickle, thinly sliced
- ¼ cup red onions diced
- ¼ cup vegan mayo, I use Primal Kitchen - feel free to sub for cashew cream
- 2 tsp dijon mustard
- 1 celery stalk, thinly diced
- 1 tsp salt
- 1 tsp pepper
- green onions, thinly chopped, topping
- 1 wedge lemon
Instructions
- Drain and rinse the artichoke hearts and chickpeas. Add to a food processor and pulse a few times. Mixture should be on the chunkier side. If you don't have a food processor you can mash with a potato masher. Add to a bowl.
- Add the rest of your ingredients to your bowl and mix until fully combined. Store in an airtight container in the fridge for up to a week.
- When ready to eat, top mixture on a slice of toasted bread. Top with a squeeze of lemon juice and thinly sliced green onion.