Chickpea “Tuna” Salad and Buffalo Chickpea Salad…both are GREAT, but one may be slightly better than the other in my opinion (that may be because I’m partial to anything with buffalo sauce though). These are both such quick/easy and simple to have on hand for healthy lunches. One batch of each will yield 2-3 servings, so it’s great meal prep and might I add they are both vegan, gluten-free, nut-free and very nutrient-dense!
For The Chickpea “Tuna” Salad
Ingredients
1-15 oz can chickpeas-rinsed and drained
2 celery stalks-chopped
¼ red bell pepper-chopped
¼ red onion-chopped
1 medium carrot-chopped
1 tbsp vegan mayo (or regular mayonnaise if not vegan)
1 tbsp Dijon mustard
Salt & pepper to taste
Buffalo Chickpea Salad
Ingredients
1-15 oz can chickpeas-rinsed & drained
2 celery stalks-chopped
1 large carrot-chopped
1 tbsp vegan mayo (or regular mayonnaise if not vegan)
¼ cup franks original hot sauce
Directions
1. Add chickpeas to a medium sized bowl and smash using a fork or potato masher
2. If following chickpea “tuna” recipe, add remaining ingredients to bowl and mix together until evenly combined
3. If following buffalo chickpea salad recipe, add mayo and hot sauce to chickpeas and mix together until evenly combined. Add vegetables to chickpea mixture and stir to combine
Enjoy both over lettuce, on a sandwich or wrap or simply scoop up with desired veggies!
Both salads yield 2-3 servings
