This Chickpea No-Tuna Salad with Sauerkraut is my perfect go-to recipe when I have some extra sauerkraut on hand, usually after making my Veggie Reuben Sandwiches.
It’s ridiculously easy to make as a quick healthy meal or snack, and you can enjoy in a sandwich, tortilla, on a bed of lettuce, or with some crackers. So many options.
To begin, in a large bowl, add the chickpeas and using a potato masher, smash the chickpeas until most are smashed, with some remaining whole.
Note: you can also peel the chickpeas first if you desire and discard the skins. This will make for a prettier dish, but it takes so much time, I generally skip this step. =)
Next, add the chopped broccoli, red cabbage, red onion and sauerkraut. Stir together until combined.
In a small bowl, combine the vegan mayo, sauerkraut juice, mustard, lemon juice, almond milk, maple syrup and all spices. Stir. Then pour the liquid mixture into the chickpea/veggie mix and stir until all is combined.
This recipe will make about 4 1/2 to 5 cups of chickpea salad (3/4 cup per serving).
You can serve this Chickpea No Tuna Salad in a sandwich, topped with your favorite veggies (I like red onion, sprouts, tomatoes, cucumbers, etc.), OR on a bed of lettuce, wrapped in a spinach tortilla, or used as a spread for crackers. There are really so many options for this super healthy, quick meal. =) Keep in an airtight container in the fridge for 5-6 days.
Looking for healthy salad ideas? Try one of these favorite recipes…
If you make this Chickpea No-Tuna Salad with Sauerkraut, please let us know! Leave a comment, rate it, and tag your photo with #veggie__chick on Instagram.
Chickpea No-Tuna Salad with SauerkrautPin Rate
- 2 15-ounce cans chickpeas, drained
- 1 cup finely chopped broccoli
- 3/4 cup finely chopped red cabbage
- 1/2 medium red onion – finely diced (1/2 cup)
- 1/2 cup sauerkraut – chopped + 2 tablespoons juice from jar
- 1/3 cup vegan mayo – I like Organic Vegenaise
- 2 tablespoons whole grain mustard
- 2 tablespoons fresh lemon juice
- 2 tablespoons unsweetened almond milk
- 2 teaspoons maple syrup
- 1/4 teaspoon Spanish paprika
- 1/8 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- small pinch cayenne pepper
- In a large bowl, add chickpeas and using a potato masher, smash the chickpeas until most smashed, with some remaining whole. Add the broccoli, red cabbage, red onion and sauerkraut.
- In a small bowl, combine the mayo, sauerkraut juice, mustard, lemon juice, almond milk, maple syrup and all spices. Stir.
- Pour the liquid mixture into the chickpea mix and stir until combined. Serve. This recipe makes a total of about 4 1/2 cups. Serving size: 3/4 cup.