Vegan Mashed Chickpea Tuna Salad A.k.a. I Cant Believe Its Not Tuna!

Vegan Mashed Chickpea âTunaâ Salad a.k.a. I Canât Believe Itâs Not Tuna!

If youâre looking for a delicious, easy, and healthy vegan lunch idea, look no further than this vegan mashed chickpea âtunaâ salad. Itâs made with simple ingredients that you probably already have in your pantry, and it tastes so much like the real thing, you wonât believe itâs not tuna!

This vegan tuna salad is packed with protein, fiber, and flavor. Itâs perfect for sandwiches, wraps, salads, or just eating with a spoon. You can make it ahead of time and store it in the fridge for up to 4 days, or freeze it for longer. Itâs also gluten-free, oil-free, and nut-free, making it suitable for most dietary preferences.

How to make vegan mashed chickpea âtunaâ salad

Making this vegan tuna salad is super easy and quick. All you need is a food processor or a fork, a large bowl, and a few simple ingredients. Here are the steps:

Drain and rinse a can of chickpeas and add them to the food processor or the bowl. Pulse or mash them until they are flaky and crumbly, but not too smooth. You want some texture in your salad.

Add some vegan mayonnaise, lemon juice, dijon mustard, salt, pepper, onion powder, garlic powder, and chopped nori sheets to the chickpeas. The nori sheets are optional, but they add a nice sea flavor that mimics tuna. You can also use dulse flakes or kelp granules instead.

Mix everything well until well combined. Taste and adjust the seasonings as needed.

Add some chopped celery, red onion, parsley, and pickle relish to the chickpea mixture. These add some crunch and freshness to the salad. You can also use other veggies or herbs of your choice.

Enjoy your vegan tuna salad on bread, lettuce leaves, crackers, or however you like!

Tips and variations

Here are some tips and variations to make this vegan tuna salad even better:

You can use homemade vegan mayonnaise or store-bought vegan mayonnaise for this recipe. If you want to make it oil-free, you can use hummus or mashed avocado instead.

You can use fresh or dried herbs for this recipe. Some other herbs that would go well with this salad are dill, basil, cilantro, or chives.

You can add some extra flavor and spice to this salad by adding some capers, olives, sun-dried tomatoes, roasted red peppers, jalapeÃos, or hot sauce.

You can make this salad ahead of time and store it in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months. Thaw it in the fridge overnight before using.

Nutrition facts

This vegan tuna salad is not only delicious but also nutritious. One serving (1/4 of the recipe) provides:

Calories250

Fat10 g

Carbs30 g

Fiber9 g

Protein11 g

Iron3 mg

Calcium60 mg

Potassium350 mg

Vitamin C6 mg

Folate150 mcg

This vegan tuna salad is a great source of plant-based protein, iron, calcium, folate, and vitamin C. It also provides healthy fats from the vegan mayonnaise and omega-3 fatty acids from the nori sheets.

More vegan lunch recipes

If you liked this vegan tuna salad, you might also enjoy these other vegan lunch recipes:

Vegan Egg Salad Sandwiches aa16f39245