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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?
Chickpeas
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 try this recipe out, tag me on Instagram@veggiekinsso 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.
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”.
Ingredients
Scale
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
optional
fresh dill, to taste
handful finely diced pickles
splash of pickle juice
capers, to taste
Instructions
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.
Prep Time:10 minutes
Cook Time:0 minutes
Category:snacks
Method:no cook
Keywords: no cook, chickpeas, high protein, salad, snack, one bowl
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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