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Chickpea Tuna Salad Cucumber Sandwiches Veggiekins

Chickpea “Tuna” Salad Cucumber Stacks (vegan, gluten free)

  • Author: Remy
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 2-3 servings 1x
  • Category: snacks
  • Method: no cook
  • Diet: Vegan

Description

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”. 


Scale

Ingredients

  • 23 large cucumbers
  • 1 can chickpeas/garbanzo beans (roughly 15oz)
  • 34 tablespoons vegan mayo, hummus, cashew cream or unsweetened plain non-dairy yogurt (more as desired)
  • 2 tablespoons fresh lemon juice
  • 1/21 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.

Keywords: no cook, chickpeas, high protein, salad, snack, one bowl