Need a super simple way to get your fibre intake in? Try this super easy Vegan Chickpea Salad No Mayo. It’s so easy to put together and it will keep and taste fresh in your fridge for up to 5 days!
Tuna chickpea salad
Why are we so obsessed with easy tuna salads? I personally love these quick salads.
And the best part is, you could add them to any lunchbox and you’ve got some leftovers for quite a while in the week.
Tuna salads are a classic dish that have been enjoyed for generations. There are many reasons why they are considered the best, and here are just a few:
Convenience: Tuna salads are incredibly easy to make. Simply mix together canned tuna, mayonnaise, and any other ingredients you like, and you have a delicious and nutritious meal in no time.
Versatility: Tuna salads can be served in a variety of ways, including as a sandwich, a wrap, or on top of a salad. You can also add different ingredients to change the flavor, such as pickles, onion, celery, or even fruit.
Nutritious: Tuna is a great source of protein, healthy fats, and essential vitamins and minerals. Eating a tuna salad is a great way to get these nutrients in a delicious and satisfying way.
Affordable: Tuna is a relatively cheap ingredient, making tuna salads an affordable and budget-friendly option.
Overall, tuna salads are the perfect combination of convenience, versatility, nutrition, and affordability. So, next time you’re looking for a quick and easy meal, consider making a tuna salad!
This particular tuna salad is great with chickpeas and parsley. The reason I added these ingredients is for fibre and nutrition.
The chickpeas and the parsley pair really well and you’ll find that this salad stays tasty for a longer period of time in the fridge because it absorbs the lemon really well.
Tips for making this tuna salad more tasty
This salad is super easy to make, you can prepare the ingredients right away and then mix it when you’re ready.
I also find that boiling the chickpeas just a little bit for about 5-7 minutes even if they are already cooked from a jar, makes them more digestible and easier on the tummy.
I have tried it in many ways but this is the best way to minimize those stomach issues that many seem to have after eating chickpeas (and believe me we are chickpea eaters here), so we’ve tried everything.
Vegan Chickpea Salad No Mayo
This simple dish can be made with simple ingredients you likely have on hand.
Tuna, chickpeas and parsely.
So simple. Read on how to make it below!
Vegan Chickpea Salad No Mayo
Need a super simple way to get your fibre intake in? Try this super easy Vegan Chickpea Salad No Mayo. It's so easy to put together and it will keep and taste fresh in your fridge for up to 5 days!
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- 2 cans tuna (large)
- 2 cans chickpea
- 1 bunch parsely
- 1 red onion
- 1 lemon
- Salt and pepper to taste
- 2 tablespoons olive oil
- Dice the onions and the parsely well (small enough for the salad)
- Place the two cans of chickpea and tuna into a bowl.
- Mix the tuna and the chickpeas (be careful not to squish the peas)
- Add the onion and parsely mixture on top.
- Add salt, pepper and lemon on top of the salad and mix.
* You can add some gluten free pasta to this dish to make it even more filling. Just be sure to add a little more seasoning and olive oil to make it less dry.
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