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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 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…
- Curry Chickpea Salad
- Kale-Quinoa Salad
- Edamame-Sesame Quinoa Salad
- Easy 5-Bean Salad
- Roasted Potato Beet Salad
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 Sauerkraut
Pin RateIngredients
- 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.
Nate says
Just made this today. Really enjoyed it. The chickpeas, sauerkraut, and mustard all compliment each other. I’ve seen pictures of your other recipes and can’t wait to try them. Thanks!
-Nate
Christin McKamey says
Hi Nate, I’m so happy to hear this. So glad you loved it! =)
Anitha says
I am an indian and i needed something to go with sauerkraut which is vegan that also includes spices. Thank you so much. I ll try it today.
Christin McKamey says
Thank you Anitha! I hope you enjoy it! =)
Billy says
So excited to make this at home. I have been looking for a recipe like this for a bit, thank you so much!
Christin McKamey says
Awesome! Thanks Billy- be sure to let me know how you like it. =)
Billy says
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!
Christin McKamey says
Yay someone else who loves sauerkraut! =) I hope you enjoy it!!