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Mexican Vegan "Tuna" Salad, spicy, creamy and the perfect protein packed lunch, with smashed chickpeas, tomatoes, onion, chile, and mayo
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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. 
Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Total Time 20 minutes
Servings 2 servings
Calories 229kcal
Author Dora Stone

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