This mock tuna salad recipe is a perfect example of how it's not the animal protein we miss in a vegan diet, but the flavors.
Chickpeas do a great job standing in for tuna. This vegan take on a classic salad is also extremely flavorful and filling. You can use store-bought vegan mayonnaise or create your own oil-free Tofu Mayonnaise. Recipe below.
Make this mock tuna salad your own by adding 1/4 cup of unsalted roasted sunflower seeds for added crunch and nutrition. Also, if you are making a sandwich, don't be shy about layering. I love to add bean sprouts, avocado, lettuce, and tomatoes.
Hope you enjoy this vegan take on tuna salad.
You can find this recipe and all my delicious, nutritious, 5-ingredient vegan recipes in “The Easy 5-Ingredient Vegan Cookbook.”
Whether you are trying to eat plants, full time or simply looking to integrate more into your diet, I want to help you hit the found running. And eating more plant-based meals doesn't have to be complicated.
Thanks for stopping by and thanks to The Holistic Holiday at Home for sharing my recipes.
- 4 cups cooked chickpeas, lightly mashed
- 4 to 5 tablespoons chopped red onion
- 1½ chopped celery stalks
- ¼ cup plus 2 tablespoons chopped pickles
- ¼ cup vegan mayonnaise
- In a large bowl, combine the chickpeas, onion, celery, pickles, and mayonnaise and mix well. Add more mayonnaise if needed.
- Season with salt and pepper. Serve over lettuce leaves or as a sandwich.
- 1 cup silken tofu
- 1 tablespoon minced shallots
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar
- ⅛ cup water
- Salt and ground black peppers to taste.
- In a blender or food processor, combine all the ingredients. Process until smooth and creamy.
- Keep this in a covered jar in the refrigerator for 3 to 4 days.
