Mexican Vegan "Tuna" Salad
Fun textures abound in this salad. This salad is best served in a sandwich or on tostadas topped with avocado slices.
Servings 2 servings
Calories 229kcal
Ingredients
- 1 (14.5 oz) can Chickpeas drained, rinsed
- 1 cup Diced tomatoes fresh
- ¼ cup White onion finely chopped
- 1 Serrano chile finely chopped
- 1 tsp. Vegan mayo *
- ½ - 1 tbsp. Pickled jalapeño liquid or lime juice
Instructions
- Place chickpeas in a shallow bowl and use a fork to mash them up.
- Add tomatoes. onion, serrano and mix well.
- Add the vegan mayo and 1/2 tbsp. of pickled jalapeño liquid or lime juice. Mix well.
- Season and taste. If necessary add remaining 1/2 tbsp. of pickled jalapeño liquid or lime juice.
- Place salad in fridge for 15 to 20 min. (optional)
- Serve on a sandwich or on tostadas.
Notes
If you cannot find vegan mayo or don’t have it on hand, you can use mashed avocado instead. I prefer this salad cold, thus the time resting in the fridge, but it is not necessary. You can also add 1 tbsp. of nori flakes to make the salad more “fishy”.
Nutrition
Calories: 229kcal | Carbohydrates: 35g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 943mg | Potassium: 581mg | Fiber: 11g | Sugar: 4g | Vitamin A: 388IU | Vitamin C: 15mg | Calcium: 117mg | Iron: 4mg