VeganMoFo – Day Three

VeganMoFo – Day Three


Today’s theme is – What is your “easy cook” meal? Chickpea salad is one of the easiest meals that I make and it is packed with protein. ​I didn’t eat much seafood before transitioning to a vegan lifestyle, except for the occasional tuna salad sandwich.


My mom always made the best tuna salad, but I found it was pretty simple to make it vegan just by switching the tuna for chickpeas and the mayo to vegan mayo. If I am in a rush, I will use canned chickpeas, but prefer to make them on my own because I can control how long they cook and their texture.  

For this chickpea salad, I used:
1 15oz can of drained and rinsed chickpeas
3 tbsp vegan mayonnaise 
1 tbsp pickle juice
1/4 cup diced dill pickles (I used sliced dills)
1/2 tsp garlic powder
1/2 – 1 tsp onion powder (You can also use diced onions)
Salt & pepper to taste

I mashed the chickpeas using a potato masher. If you don’t want any whole or partially intact chickpeas, you can use a fork to mash. Once the chickpeas are mashed to the preferred consistency, add the vegan mayo, pickle juice, pickles, garlic powder, and onion powder. Stir to combine and taste for seasoning. Then season with salt and pepper to taste.  You can spread the chickpea salad on your favorite toasted bread, crackers, or lettuce cups. 

Did you know It is estimated that over 120 billion fish are caught or farmed and then killed for food each year? The majority of tuna is caught by using huge nets that are dropped into the ocean and then pulled up like a laundry bag. This is cruel, not only to the tuna, but to the sea life that is near the tuna when the nets are pulled up. Thousands of dolphins, fish, and other sea life are killed in this process. However, they are never used for food and their lives are wasted. Just some food for thought.

Note – You can add a pinch or two of dulse flakes to give it the sea flavor. Dulse flakes are dried sea vegetables and can provide a greater depth of flavor to almost any recipe! 

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