Artichoke and Chickpea "Tuna" Salad
Classic "tuna" salad minus the cruelty and yucky ingredients! This salad is nutritious, delicious, and great in a salad or on a bed of shredded romaine.
- 1 can artichoke hearts can sub for boiled potatoes
- 1 can chickpeas can sub for soaked sunflower seeds
- 1 large dill pickle diced
- 1/2 cup red onions diced
- 3/4 cup vegan mayo I use Primal Kitchen - feel free to sub for cashew cream
- 2 tsp dijon mustard
- 4 celery stalks diced
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp diced chives
- 1 tbsp sprouts topping
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. add to a large bowl
add the rest of your ingredients minus the sprouts 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, sprinkle sprouts and additional diced chives on top. enjoy alone, in a sandwich, or on a bed of lettuce