Chickpea "Tuna" Salad (Mexican Style)

Mexican vegan chickpea "tuna" salad served on a crunchy tostada.

5 from 3 votes

This vegan Mexican ensalada de atun is a delicious protein packed meatless meal. Made with mashed chickpeas (or garbanzos) this vegan tuna salad is a so easy to make and perfect for busy days. Serve on tostadas, on toast, or on bolillos.

Prep Time15

Cook Time0

Course: Appetizer, lunch, Main Course

Cuisine: fusion, Mexican, vegan mexican

Servings: servings

Calories: 269kcal

Author: Nancy Lopez & MexicanMadeMeatless.com

Ingredients

3 cups cooked chickpeas or two 15 oz cans drained and rinsed
large pinch fine sea salt adjust to taste
1 teaspoon ground nori*
½ cup finely chopped white onion
½ cup finely chopped cilantro I use the leaves and some stems
3 large pickled jalapeños finely chopped
2 small limes juiced
½ cup vegan mayonnaise*
4 medium-small Roma tomatoes diced into small pieces

For Serving

tostadas
avocado slices
salsa Valentina

Instructions

Place the chickpeas in a large bowl and mash until they reach your desired smooth consistency. I like to leave them pretty smooth.
Next add the salt and nori powder and mix until well combined. Then mix in the onion, cilantro, jalapeños and lime juice. Mix until well combined.
Add the mayo and mix until well combined. If you're not a big fan of mayonnaise then mix it in a little bit at a time until you're happy with the consistency.
Next fold in the diced tomatoes until well combined. Allow to sit for 5 minutes, then taste and add more salt if desired.

To Serve

As a main meal you can serve with tostadas. Top them with avocado slices and some Valentina hot sauce.
As an appetizer you can serve with corn chips or even saltine crackers.
You could also serve this in a bolillo or a baguette or even just toasted bread.

Notes

*I've used both Just Mayo and Hellmann's Vegan, but you can use any type you like.

** The calories are only for the salad, it doesn't include what you serve the salad on.

Nutrition