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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 it 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.
Chickpea No-Tuna Salad with Sauerkraut
This Chickpea No-Tuna Salad with Sauerkraut is ridiculously easy to make as a quick healthy meal or snack. You can enjoy it in a sandwich, tortilla, on a bed of lettuce, or enjoy with some crackers. So many options. =)
- Prep Time: 20
- Total Time: 20
- Yield: 4 1/2 cups 1x
Ingredients
- 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
Instructions
- 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.
Notes
Keep this chickpea salad in an airtight container in the fridge for 5-6 days.
Nutrition
- Serving Size: 3/4 cup
Keywords: tuna salad, chickpea salad
Looking for healthy salad ideas? Try one of these favorite recipes…
Kale-Quinoa Salad
Edamame-Sesame Quinoa Salad
Easy 5-Bean Salad
Roasted Potato Beet Salad
2 Comments
I love the way this looks! It looks so delicious, can’t wait to make it at home. I love sauerkraut and have been looking for some recipes that mimic or include it!
★★★★★
Yay someone else who loves sauerkraut! =) I hope you enjoy it!!