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Toona Salad Recipe

I had a craving for Toona Salad this weekend. It stemmed from the fact that the temperature was in the 90s and it feels like summer.



My food photography needs work, but I can tell you that this meal prep is easy, and the result is delicious. The recipe makes 4 servings which is enough for one person for 4 meals (honestly it is!!). I tend to add extra veggies to make it even more hearty.


You can prepare your chickpeas in the pot, Instant Pot or you can prep the recipe with canned chickpeas. I soak my chickpeas on Friday night, throw them in the Instant Pot before I start my work out on Saturday morning and voila! By the time my workout is over I am ready to start my meal prep.




I put red pepper in everything, including when I cook my chickpeas. As you can tell from the background, I am still in the process of organizing the kitchen. I was just excited to find my Instant Pot last weekend. I have now prepared meals two weekends in a row in my new kitchen. It is a learning process because I have less space, but it is forcing me to make decisions about what I really need vs. want to have nearby. I hope you enjoy this recipe.





Chickpea Toona Salad



Servings: 4


Ingredients

  • 1 can (14 oz) chickpeas (garbanzo beans), drained and rinsed

  • ½ lemon (fresh) or juice of 1/2 lemon

  • ¼ cup of vegan mayo or hummus

  • ½ cup celery (6 stalks), chopped

  • ¼ cup red onion or shallots, chopped

  • 1 jalapeno pepper

  • 1 teaspoon garlic powder

  • ¼ cup sweet pickle relish

  • 2 teaspoons chicken broth seasoning

  • 1 teaspoon crushed red pepper

  • ½ teaspoon Old Bay (optional)

Serving Options

4 whole grain buns

4 large romaine leaves



Instructions

Prepare the chickpeas

  • Bring 2 cups of water to a boil in the microwave or on the stove.

  • Add 2 teaspoons chicken broth seasoning and 1 teaspoon crushed red pepper. Stir well to combine

  • Drain the canned chickpeas. Save the chickpea liquid (aquafaba) for use in another recipe.

  • Add the chickpeas to the seasoned hot water. Allow to soak for 10 – 20 minutes

  • Drain the chickpeas (do not reserve liquid)

  • Add the chickpeas to a large bowl.

  • Mash the chickpeas with the back of a fork or potato masher until about ¾ of the chickpeas are mashed (leave some partially intact for texture)


Prepare the vegetables

  • Chop the celery, jalapeno pepper and onion.

  • Set aside


Prepare the salad

  • Add the hummus/mayo to the bowl with the chickpeas. Stir well to combine

  • Add the rest of the ingredients to the bowl with the chickpeas.

  • Stir well to combine all the ingredients.

  • Serve on a whole grain bun or rolled in a large lettuce leaf as a wrap.

  • You can also serve without any serving vehicle; it tastes great straight from the bowl.


Notes

  • My preference (for taste and cost) is to prepare my garbanzo beans from scratch when time permits. I soak them overnight and then cook them in the Instant Pot the next day. I prepare an entire bag and that provides me with chickpeas for several recipes and spare to fry in the air fryer as a snack.

  • I like to prepare the salad a day in advance of when I plan to serve. Allowing the spices to marinade for a few hours elevates the taste of the dish significantly. You can serve immediately, and it is still wonderful, but your leftovers will taste even better.

  • You can also serve the toona salad with veggies (cucumbers, bell peppers) or crackers

  • Store leftover toona salad in a tightly covered container for up to 5 days.


Have you tried Chickpea Toona Salad? What do you think? Feel free to share in the comments section below.

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