Chickpea Tuna Salad | The Game Changers
Try this plant-based chickpea tuna salad recipe. Serve it as a salad or as a sandwich filling with your favorite toppings - there's no end to the combos.
Ingredients
- 2 cans of chickpeas, drained 580 g
- 1 cup Classic Cashew Sour Cream or plant-based mayo (optional)
- ¼ cup corn kernels, either fresh or frozen (can be charred for extra taste)
- 3 tablespoons sunflower seeds (soaked for an hour in water-optional)
- 1 stalk celery, diced
- 1 tablespoon Dijon mustard
- ½ lemon, juiced
- 2 teaspoons capers, drained
- 2 green onions, diced
- 2 teaspoons fresh dill, chopped
- 1 teaspoon black pepper, fresh ground
- Salt, to taste (optional)
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