A creamy blend of lightly toasted chickpeas and shredded artichoke sit atop a verdant bed of fresh greenery, which can be whatever lettuce-like vessel you personally enjoy crunching on. Surrounding this central attraction of a hearty vegan tuna salad is an array of fresh veg, which ranges from juicy tomatoes, to unctuous avocado, to briny Niçoise olives - really, anything fresh and in season'll do. And to tie the whole dish together, drizzled elegantly throughout, a zippy dijon-thyme vinaigrette, a compliment to all the glorious freshness in this invigorating bowl of chickpea-artichoke wholesomeness.
In a skillet over medium-low heat, briefly toast the chickpeas in ½ teaspoon olive oil for 3 - 4 minutes, until slightly more soft and creamy.
Transfer the chickpeas to a food processor along with the heaping ½ cup of pecan halves. Pulse the two together just until no pecan halves or chickpeas remain whole. Transfer the pulsed chickpeas and pecans to a large mixing bowl, and then add the vegan mayo, lemon juice, vegan Worchestire sauce, and dash of salt and pepper. After that, with a fork finely shred about ½ cup artichoke hearts and combine them with the chickpea tuna mixture until everything is cohesive.
In a small mason jar or container, add all the dressing ingredients together, screw or snap on a lid, and shake until well combined. You can also just whisk it well.
Assemble the chickpea-artichoke niçoise salad by laying down a couple cups of the greens, followed by the garnishes and chickpea tuna, and then a moderate dribble of the dressing!