• Nicole Bolar

Budget Friendly Chickpea "tuna" Salad

This chickpea recipe is made with simple ingredients, takes less than 10 minutes to throw together, and is great for meal prep!


Chickpeas are very versatile little beans. Did you know that the juice in a can of chickpeas can replace eggs in baking recipes? I've used it to make muffins, cookies, and even whipped cream! Because they work in both sweet and savory recipes, garbanzo beans, a.k.a chickpeas, have been changing the game in terms of baking and vegan substitutions. For this popular lunchtime staple, I mashed chickpeas to mirror the texture of canned tuna or shredded chicken!


Why it's Budget Friendly


I love this recipe because it's super affordable, simple to make and easy take to work or school when I'm on the go. Here's the quick cost breakdown:


Chickpeas – $0.58

Relish – $0.98 each

Celery – $1.38

Vegan mayo – $4.79


At Walmart and Target, you can find everything you need to make this for $8.71 total and that's not factoring in the amount of each ingredient that will be left over after the recipe is made. That makes the cost breakdown even less! In fact, the 4 tablespoons of mayo needed for the recipe makes up only $0.40 of the total cost for the 24-ounce jar. Apply this to the relish and the total cost for the whole recipe is approximately $2.68.


One jar of mayo lasts me about 2 months, and because you only need a small amount of vegan mayo and relish, there's plenty left to make this recipe – or others – over and over! I've included links to each ingredient and where to find it above.


Chickpea "Tuna" Salad


Prep time: 10 minutes

Servings: 3-4 people

Category: Lunch, Dinner, Vegan


Ingredients

  • 1 can chickpeas

  • 3 small celery stalks

  • 3 tablespoons dill relish

  • 2 tablespoons sweet relish

  • 4 tablespoons vegan mayo

  • Salt and pepper to taste

Directions

  1. Rinse and drain one can of chickpeas and pour into a bowl. Mash the beans with a fork until the texture resembles canned tuna.

  2. Dice the celery and add to the bowl with the chickpeas.

  3. Add the dill and sweet relish along with the vegan mayo into the bowl and stir to combine.

  4. Season with salt and pepper as desired.

Notes

  • Leftovers will last 3-4 days in the fridge.


I would love to see your recreations! Tag me on Instagram @nicolebolar.blog if you give this one a try!

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