Description
This Vegan Tuna Salad is so close to the real thing, you won’t believe it’s made with canned chickpeas instead of fish. Mix up a batch for weekly meal prep and enjoy quick and easy vegan sandwiches all week long!
Ingredients
- 1 (15 oz.) can chickpeas, drained and rinsed
- 1/2 cup vegan mayonnaise
- 1/3 cup finely chopped celery
- 1/4 cup finely diced red onions
- 1 1/2 tablespoons sweet relish
- 1 tablespoon mustard of choice
- 1/2 tablespoon lemon juice
- 1 sheet finely shredded nori OR 1-2 tablespoons dulse flakes (optional but highly recommended)
- 1/8 teaspoon coarse ground black pepper
- Salt to taste
Serve with
- 8 slices of toasted bread
- Sliced tomatoes
- Thinly sliced red onions
- Lettuce or spinach
Equipment
- Medium-sized mixing bowl
- Fork or potato masher
Instructions
- Mash the chickpeas. Add the drained and rinsed chickpeas to a medium sized bowl, then use a fork or potato masher to mash the chickpeas to your desired “tuna” consistency. We prefer to keep ours a bit chunky, but feel free to make it as smooth as you like.
- Add the remaining ingredients. Mix everything together until well combined. If the chickpeas seem too chunky, you can do some additional mashing.
- Adjust the seasonings to taste. Want it a bit more “fishy”? Add additional nori sheets or dulse flakes. Want it more creamy? Add vegan mayonnaise. Prefer it a bit more zesty? Squeeze in a bit of extra mustard and sweet relish! Don’t be afraid to experiment with it.
- Enjoy! This vegan tuna salad can be enjoyed right away or stored and chilled for meal prep. We served ours in a sandwich with thinly sliced red onions, tomatoes and lettuce.
Notes
- Mayo: If you would like to skip the mayo, mashed avocado or tahini work well. Swap in ½ cup of mashed avocado or 3 tablespoons of creamy tahini. Tahini is a much stronger flavor than vegan mayonnaise so you’ll want to use a much lower amount to prevent the tahini from overpowering the rest of the flavors.
- Storage: This chickpea salad will keep for up to 5 days in an airtight container in the refrigerator. For best results, store the salad separately and assemble your sandwich or wrap right before enjoying.
- Freezing: Not recommended.
- Prep Time: 10 minutes
- Category: Lunch, Entree
- Method: No Cook
