For vegans and vegetarians, it can be difficult finding tasty and easy lunch solutions that satisfy during summer time hikes, camping, and road trips. When I was little, nothing was more delicious than a tuna fish sandwich after a day out in the sun. Lately, I’ve been craving something creamy and refreshing packed full of protein and veggies to match the change of weather. It’s been warming up in the Colorado mountains, and I’m looking forward to spending as much time as possible outside as Summer approaches. This chickpea “tuna” fish salad is the perfect quick, easy, and cheap go-to summer recipe. It has few ingredients, stores well, and can be modified to fit anyone’s tastebuds. Serve it with crackers, eat it by the spoonful, or put it on your favorite bread for a picnic. This is definitely one of my new favorites!
(2) 15oz cans of chickpeas (garbanzo beans)
1 cup shredded carrots
2 large celery stalks, chopped or finely diced
1/2 small red onion, finely diced
1/2 cup mayo or mayo alternative, such as Veganaise
Salt and pepper
Optional modifiers: relish or chopped pickles, mustard, cayenne pepper
Rinse and drain the chickpeas. Mash them in a medium sized mixing bowl until they resemble the texture of tuna fish. I used a potato masher.
Add in carrot, celery, and onion. Mix well with a large fork.
Add mayo until desired texture or creaminess. Add salt and pepper as desired.
Taste test and add in anything you’d like! I tried this the first time with a drizzle of mustard and several spoonfuls of relish. HIGHLY recommended!