Vegan Chickpea Tuna Salad (Printer-Friendly)

Zesty chickpea salad stuffed in crisp cucumber boats for a fresh, protein-packed light meal or snack.

# What You'll Need:

→ Chickpea Salad

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 2 tablespoons vegan mayonnaise
03 - 1 tablespoon Dijon mustard
04 - 1 tablespoon lemon juice
05 - 2 tablespoons red onion, finely chopped
06 - 2 tablespoons celery, finely chopped
07 - 2 tablespoons dill pickles, finely chopped
08 - 1 tablespoon fresh dill, chopped
09 - 1 teaspoon capers, drained and chopped
10 - 1/2 teaspoon garlic powder
11 - 1/4 teaspoon sea salt
12 - 1/4 teaspoon black pepper

→ Cucumber Boats

13 - 2 large English cucumbers

# Method:

01 - In a medium bowl, mash the chickpeas with a fork or potato masher until mostly broken down while maintaining some texture.
02 - Add vegan mayonnaise, Dijon mustard, lemon juice, red onion, celery, dill pickles, dill, capers, garlic powder, salt, and black pepper. Mix thoroughly until fully combined.
03 - Taste the chickpea salad and adjust salt and pepper as needed to achieve desired flavor balance.
04 - Wash the cucumbers and cut them in half lengthwise to create uniform pieces.
05 - Using a spoon, gently scoop out the seeds from each cucumber half to create a boat shape, preserving sufficient cucumber flesh for structural integrity.
06 - Pat the cucumber boats dry with paper towels to remove excess moisture.
07 - Spoon the chickpea salad evenly into the cucumber boats, applying gentle pressure to ensure proper filling.
08 - Serve immediately for optimal crispness, or refrigerate for up to 2 hours before serving.

# Expert Suggestions:

01 -
  • No cooking required, and you'll have lunch ready before your coffee gets cold.
  • The cucumber boats stay crisp for hours, making this perfect for meal prep without the soggy sandwich regret.
  • It tastes indulgent enough to feel special, but the chickpeas and greens make you feel genuinely nourished afterward.
02 -
  • Drain and rinse your chickpeas thoroughly; that cloudy liquid will water down your salad and make it fall apart as it sits.
  • English cucumbers really are worth seeking out because their seed cavities are smaller and their flesh is firm enough to hold the filling without becoming mushy.
03 -
  • Prep the chickpea salad the night before so flavors have time to get to know each other, but wait until serving time to scoop out and fill your cucumbers so they stay crisp and don't absorb water.
  • If your vegan mayo brand tastes funky or artificial to you, this whole dish will taste funky—invest in one you actually enjoy because you'll taste every drop here.
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