Last Updated on April 30, 2019

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

★★★★★

5 from 1 reviews

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. =)

• Author: Christin McKamey
• Prep Time: 20
• Total Time: 20
• Yield: 4 1/2 cups 1x

Scale 1x2x3x

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

1. 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.
2. In a small bowl, combine the mayo, sauerkraut juice, mustard, lemon juice, almond milk, maple syrup and all spices. Stir.
3. 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

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