Quick & Refreshing Vegan 'No-Tuna' Chickpea Salad: A Healthy, Dairy-Free Lunch Inspired by the Coast

há 2 semanas

Dive into a fresh and flavorful meal that perfectly complements an active, outdoor lifestyle. This easy-to-make vegan 'no-tuna' chickpea salad is ideal for anyone embracing plant-based eating, seeking a quick and healthy lunch, or simply looking for a taste of the coast, much like the inspiring Sea Swimming Sarah from Cornwall. Known for her invigorating sea swims and dedication to reducing plastic use, Sarah embodies a vibrant, eco-conscious approach to life. This recipe brings that same refreshing energy to your plate.

About This Coastal-Inspired Vegan Delight

This plant-powered chickpea salad is a brilliant option for a satisfying lunch or light dinner. It’s packed with protein and fiber, ensuring you feel full and energized without any heavy ingredients. Crafted to be dairy-free and egg-free, it’s a versatile and delicious choice for vegans, vegetarians, and anyone looking to incorporate more plant-based meals into their routine. Its simple ingredients and quick preparation make it a go-to for busy days, whether you're heading for a dip in the sea or tackling your daily tasks.

Ingredients

1 can (15 ounces / 425g) chickpeas, drained and rinsed
1/4 cup vegan mayonnaise
1/2 cup finely chopped celery
1/4 cup finely chopped red onion
2 tablespoons fresh dill, chopped
1 tablespoon fresh lemon juice
1/2 teaspoon crumbled nori (seaweed) (optional, for a subtle "sea" flavor)
Salt to taste
Black pepper to taste

Equipment

Large mixing bowl
Fork or potato masher
Sharp knife
Cutting board
Measuring cups and spoons

Instructions

In the large mixing bowl, thoroughly drain and rinse the chickpeas. Use a fork or potato masher to mash the chickpeas until they reach your desired consistency, leaving some whole for texture.
Finely chop the celery and red onion. Add them to the mashed chickpeas along with the chopped fresh dill.
If using, crumble the nori (seaweed) into small flakes and add it to the bowl.
Add the vegan mayonnaise and fresh lemon juice to the mixture.
Season generously with salt and black pepper.
Mix all ingredients together until well combined. Taste and adjust seasonings as needed.
Serve immediately, or chill for at least 30 minutes for flavors to meld.

Variations & Adaptations

Serving Suggestions: This versatile salad is fantastic on toasted bread as a sandwich, wrapped in large lettuce leaves or tortillas for a quick wrap, scooped onto crackers, or served as a topping for a green salad.
Add More Crunch: For extra texture, try adding finely diced bell peppers, shredded carrots, or chopped pickles.
Spicy Kick: A dash of sriracha or a pinch of chili flakes can add a delightful warmth.
Gluten-Free Friendly: Simply serve on gluten-free bread, lettuce cups, or with your favorite gluten-free crackers.

Tips & Hacks

Meal Prep Marvel: Prepare a larger batch at the beginning of the week for quick and easy lunches on the go. It stores well in an airtight container in the refrigerator for up to 3-4 days.
Zero-Waste Approach: Remember to rinse and recycle your chickpea can! You can also save the chickpea liquid (aquafaba) to use as an egg replacer in other recipes, helping to reduce food waste. This aligns with the sustainable values often championed by eco-conscious individuals and platforms like abillion that celebrate brands supporting a greener planet.
Adjust Consistency: If you prefer a creamier texture, add a little more vegan mayonnaise. For a looser salad, a splash of water or extra lemon juice can help.

Visually appealing presentation of the Coastal Vegan 'No-Tuna' Chickpea Salad, showcasing its fresh ingredients and vibrant colors.

Ready to try this refreshing recipe? Share your creations on abillion and inspire others in the plant-based community! We love seeing your culinary adventures!