Chickpea “Tuna” Salad Cucumber Stacks (vegan, gluten free)
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Crunchy Chickpea “Tuna” Salad Cucumber Stacks
These Chickpea “Tuna” Salad Cucumber Stacks have become an easy go-to bite for me. They require zero cooking, take roughly 10 minutes or less to whip up and make for great on-the-go snacks. It’s essentially a cucumber sandwich, if you will, with a hearty filling of chickpea based “tuna salad”.
To make, we’re using an assortment of whole food plant based ingredients and keeping it simple because chickpeas, for whatever reason, do a great job standing in for tuna. Perhaps it’s the briney, salty flavour or the fact that it’s easily purchased canned–whatever the case, you’ve gotta try it! If chickpeas aren’t your thing, you can also try my Artichoke Heart “Tuna” Salad that is 100% bean free, but equally delicious.
What’s in these Chickpea “Tuna” Salad Cucumber Stacks?
- Vegan “mayo” or creamy base like cashew cream, non-dairy yogurt or even hummus
- All the tuna salad fix ins like red onion, capers, pickles, celery
- Big crunchy cucumber slices
Secrets to success
To make this chickpea salad convincing, make sure you use similar fix ins as you would a regular tuna salad. My boyfriend Mo really enjoys capers, corn, red onion, tomato and horseradish, so he usually customizes his as such.
If you find the cucumber sandwiches a little bit finnicky or messy to eat, you can also serve your chickpea tuna in a bowl and use cucumber slices as dippers. I often do this when I’m feeling a little too lazy to stack ’em up.
If you like this recipe, try…
- Rainbow Tempeh Zucchini Rolls
- Best-o Pesto Power Salad
- Chinese Chick-Pea Salad
- Chocolate Chip Chickpea Blondies
If you try this recipe out, tag me on Instagram @veggiekins so I can see your delicious re-creations and feature them! As always, I love when you share your reviews in the comments below, and if you make any fun substitutions, let me know how it worked out below too.
Chickpea "Tuna" Salad Cucumber Stacks (vegan, gluten free)
- 2-3 large cucumbers
- 1 can chickpeas/garbanzo beans roughly 15oz
- 3-4 tablespoons vegan mayo hummus, cashew cream or unsweetened plain non-dairy yogurt (more as desired)
- 2 tablespoons fresh lemon juice
- 1/2-1 stalk celery finely diced
- handful diced red onion
- dijon mustard to taste
- 1/2 tsp salt more to taste
- 1/4 tsp black pepper
- sprinkle of red chili flakes
- fresh dill to taste
- handful finely diced pickles
- splash of pickle juice
- capers to taste
- Drain and rinse chickpeas. Add to a bowl with vegan mayo and mash chickpeas until chunky. Add lemon juice, celery, red onion, salt, pepper and any additional fix-ins and stir to combine.
- Slice cucumbers into 1/2" thick pieces and sandwich about a tablespoon of mixture between 2 pieces. Alternatively, serve in a bowl and enjoy with cucumber slices.
Nutrition information is automatically calculated, so should only be used as an approximation.