This mock tuna salad recipe is a great way to give you a hearty and filling option if you are looking for a fish replacement and it is ready in 10 minutes. Chickpeas are a great protein option and they are also rich in nutrients and fiber. This salad is great to make in advance as a meal prep option and can be eaten as is, added to a sandwich, enjoyed as a salad topper, or eaten with crackers or tortillas chips. It mimics the texture of tuna salad that you won’t even miss the real thing!
For this recipe, you will need:
- Mixing Bowl
- Chickpeas: these are available in every grocery store and are a great affordable protein option. Just check the ingredient label to make sure there are no sneaky ingredients
- Raisins: use regular raisins or golden ones. Substitute with any dried fruit instead like apricots or figs
- Mayo: my clean go to for this ingredient is this one
- Salt
- Apples: you can leave these out if you want, but they add great flavor and crunch
Tips:
- This is a great meal prep recipe because you can make it in advance and store it for 5 days
- The flavors get enhanced if the mixture sits in the fridge for a few hours
- You can double the recipe if you want even more meal prep
- Add variety to this recipe by adding in: celery, grated carrots, fresh herbs like dill or chives, a tsp of mustard, hot pepper flakes if you love spicy food, or some diced raw red onions
- Add a squirt if lemon for added flavor
- Mediterranean version: swap out olives for the raisins and red onion for the apples
- Use this “tuna” salad in a sandwich and add some greens, tomatoes or onions
How to Store:
- Store in a sealed airtight container in the refrigerator for up to 5 days! You might have to give it a good mix before using.
Other chickpea recipes to make:
Mediterranean Chickpea Stuffed Avocados
Chickpea “Tuna” Salad with Apples + Raisins
Ingredients
- 1 15oz can chickpeas (garbanzo beans)
- 1/2 cup raisins
- 1/4 cup mayo
- 1/4 tsp salt
- 1/2 apple, diced (optional)
Instructions
- Drain and rinse chickpeas and dry well. Remove as many chickpea skins that you can because it will make the chickpeas smoother and the “tuna” a better texture. To do this simply mix the chickpeas lightly with your fingers and the skins will come off.
- Peel the apple, and dice your apples into small pieces. You can leave the skin on if you prefer.
- Add your chickpeas to a medium bowl and use a fork or a potato masher to mash them up until you just have a bit of chickpea chunks left.
- Add mayo, raisins, salt, and apple and mix together well.
- Serve on toast, enjoy with vegetables or crackers, or eat plain!
Did you make this recipe?Tag @girlswhoeat!
