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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.

Ingredients

  • 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

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. 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