Hi peeps!
Classic vegan chickpea tuna is officially here! This is one of my easy go-to plant-based lunches that is not only yummy but nutritious and beyond simple to make.
This recipe is vegan, gluten-free, WFPB friendly, oil-free, soy-free and 100% yum.
I am a huge fan of simple, no hassle recipes. This is one of them! All ya do is throw everything into the food processor and pulse until combined…could it get any easier?
Try eliminating processed foods and focus more on whole foods and making your meals with fresh ingredients. I used ingredients like chickpeas, onions, celery and sunflower seeds for this classic vegan chickpea tuna!
Josie’s Organics
I used the celery from Josie’s Organics, an amazing all organic company that grows their produce in the fertile California Valley. Their family farming business dates back to the 1920’s, when two young Swiss immigrants, Sebastian and Josie Braga decided to start growing beets, tomatoes, onions, hay and corn.
Today, three generations later, the organic family farming tradition is being kept alive! Josie’s Organics harvests over 25 varieties of USDA certified organic veggies. How incredible?! On a side note, I use their celery to make my daily celery juice – it is seriously the best (I get it at Trader Joe’s).
Josie’s Organics doesn’t use any synthetic fertilizers or pesticides on their farms. This is so important!
Be sure to look out for Josie’s Organics in your local store! Use their store locator here!
If you need an easy plant-based lunch idea. Stop right here. I promise you will love this recipe. Personally, I like to add the tuna to a salad or simply have as a snack with crackers.
My fiancé on the other hand, LOVES making chickpea tuna toast or making it into a tuna sandwich.
Meal Prep: Make a double or triple batch of this for the week to enjoy easy meals all week long.
Not only did I add Josie’s Organics celery to this tuna but I added their crisp, fresh iceberg lettuce to the sandwich. A sandwich with some lettuce layered on seriously adds the perfect crunch!
Growing up, my mom would pack me tuna sandwiches for school – it was one of my all-time favorites. However, she would limit my tuna consumption to a few times a week due to the dangers of high mercury content in the tuna.
Great news! With the CodeGreen classic chickpea tuna, you don’t have to worry about mercury.
Chickpeas provide a much cleaner protein source than fish. As a bonus, chickpeas are also very high in fiber!
When you give this classic vegan chickpea tuna a try, please let me know your thoughts. Also, rate and comment on this post – report back to me!
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Classic Vegan Chickpea Tuna
Ingredients
- 1 15 oz can of chickpeas
- 1 tbsp tahini
- 1/4 cup sunflower seeds
- 1/4 cup red onion
- 2 stalks organic celery chopped I use Josie's Organics
- 1/2 tsp dijon mustard
- 1 tsp dill fresh or dried
- salt to taste
Instructions
- Add all ingredients into food processor and pulse until combined. Do not over-blend!
- Serve and enjoy!
Notes
- Keep in air-tight container in refrigerator for storage.
- Serve on toast, on a sandwich, with crackers, on a salad, or in lettuce cups!
This post was sponsored by Josie’s Organics. I am honored to partner with such an amazing, organic produce company. More recipes to come! Stay tuned.
In good health,
Danielle
This looks amazing, I can’t wait to try. I love your recipes. By the way, can you suggest a healthy bread to eat, other than maybe Ezekiel. I have a hard time finding a good healthy bread.
Dave’s Killer bread is great as well, and Angelic bakery.
I really love this vegan recipe.
hi! do you drain the beans?
yes drain the chickpeas!
thanks! i was all set to make this and found i didn’t a have a few of the ingredients. will shop tomorrow! i’ve been a vegan for 32 years and still miss tuna salad sandwiches. sure hope this fits the bill!!!!
I just made this for my husband and I for lunch! Awesome!! Thank you so much for sharing this!
That’s awesome! So glad you loved it.
HI there =)
How long does this recipe last in the fridge?
4 days ish!