Chickpea No-Tuna Salad with Sauerkraut

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

5 from 4 votes

Pin Rate

Prep Time: 20 minutes minutes

Total Time: 20 minutes minutes

Servings: 6

Author: Christin McKamey

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. =)

Print

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: 0.75cup | Calories: 247kcal | Carbohydrates: 26.5g | Protein: 8.9g | Fat: 11.9g | Sodium: 506mg | Sugar: 3g

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