vegan “Tuna” salad cucumber stacks
Total Time: 10 minutes Yield: 2-3 servings Diet: Vegan
2–3 large cucumbers
1 can chickpeas/garbanzo beans (roughly 15oz)
3–4 tablespoons vegan mayo, hummus, cashew cream or unsweetened plain non-dairy yogurt (more as desired)
2 tablespoons fresh lemon juice
1/2–1 stalk celery, finely diced
handful diced red onion
dijon mustard, to taste
1/2 tsp salt, more to taste
1/4 tsp black pepper
sprinkle of red chili flakes
fresh dill, to taste
handful finely diced pickles
splash of pickle juice
capers, to taste
Drain and rinse chickpeas. Add to a bowl with vegan mayo and mash chickpeas until chunky. Add lemon juice, celery, red onion, salt, pepper and any additional fix-ins and stir to combine.
Slice cucumbers into 1/2″ thick pieces and sandwich about a tablespoon of mixture between 2 pieces. Alternatively, serve in a bowl and enjoy with cucumber slices.