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Tuna Salad

A chickpea-based plant-based take on tuna salad, with a creamy olive oil and soy milk dressing, crunchy celery and pickles, and a bright hit of lemon and dill. Ready in about 20 minutes, no cooking required.

20m prep · 8 servingsGluten-Free

0.0 · 6 ratings
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Ingredients

  • ½ cup Olive Oil
  • ¼ cup Soy Milk
  • 1 tsp Salt
  • 1 tsp White Sugar
  • 1 tbsp Dijon Mustard
  • 1 tsp Rice Vinegar
  • 1 tbsp Lemon Juice
  • ¼ tsp Black Pepper
  • 1 cup Chickpeas
  • ½ cup Dill Pickles
  • 1 stalk Celery
  • ¼ cup Onion
  • 1 tsp Dill Weed

Estimated nutrition (per serving)

Calories175 kcal
Protein2g
Carbs9g
Fat14g
Fiber2g
Sodium410mg
Sugar3g

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