Oddly enough tuna salad is one of the only animal products I occasionally crave. Thankfully my creativity in the kitchen lead to a more than sufficient replacement. This vegan tuna salad made with chickpeas may not smell fishy like it’s tuna counterpart but it tastes delicious and it’s packed with protein and flavor.
As a beach baby who grew up eating all things seafood I never thought I’d be satisfied eating a chickpea tuna salad but I can say from the bottom of my heart I am.
Vegan Tuna Salad
Vegan | Gluten Free | Soy Free Option | Nut Free
2 cans chickpeas
1/2 cup vegan mayo (soy free if needed)
1/4 cup dill relish
1 small shallot, finely diced
1 small stalk celery, finely diced
1 tsp old bay
1 tsp Dijon mustard
1 tsp Worcestershire
1 tsp nori, finely shredded from a sheet of nori (optional but encouraged)
2 pinches of dried thyme
Shake of black pepper
1 Drain and rinse chickpeas then add them to a medium mixing bowl. Mash chickpeas with your hands, a potato masher, or chop in a food processor. I use my hands. Don’t mash fully. Leave some texture. You can leave some chickpeas whole if you prefer. I typically do.
2 Set the chickpeas aside and dice shallot and celery.
3 Add shallot, celery, and all other remaining ingredients to chickpeas and mix to combine. Taste and adjust flavor as needed.
Serve as a sandwich, salad, with crackers, or eat straight up with a fork no shame it’s that good.
Store any leftovers in an airtight container in the fridge for up to a week.
If you only have one can of chickpeas half the recipe!