Vegan Tuna Salad Recipe

Ever wondered how to sail the seas of flavor from the comfort of your own kitchen? Let me introduce you to my favorite plant-based voyage: this vegan tuna salad is proof positive that you don’t need fish to feel like a mermaid at lunch!

This Vegan Tuna Salad is one of my absolute favorites. Yes, it’s an alternative to tuna salad, but really, it’s just a delicious salad that happens to be made with chickpeas, a vegan mayo base, and some other good stuff.

I love the flavor and the fact that it’s an awesome dish for lunch or a quick snack, and it’s way more nutritious than an alternatives that use canned tuna. One of the beautiful thing salad is the dish’s versatility.

It can be enjoyed on its own, sandwiched between bread, or wrapped in a lettuce leaf. Also, there’s something about the seaweed we use in this ingredient that makes it taste like it could have come right out of the ocean.

Is this an ocean-friendly salad? Yes it is!

Ingredients

• Chickpeas: High in protein and fiber, providing a hearty texture.
• Vegan Mayonnaise: Adds creamy texture, binds ingredients, and is plant-based.
• Dijon Mustard: Provides tanginess and a hint of spice.
• Lemon Juice: Enhances flavor with freshness and acidity.
• Pickles: Offer a delightful crunch and a touch of sourness.
• Nori Flakes: Impart a subtle umami and ocean-like flavor.
• Smoked Paprika: Adds depth with smoky and mildly spicy notes.

Ingredient Quantities

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup vegan mayonnaise
• 1 tablespoon Dijon mustard
• 2 tablespoons lemon juice
• 1 tablespoon soy sauce or tamari
• 2 tablespoons chopped dill pickles
• 1 celery stalk, finely chopped
• 1/4 cup red onion, finely chopped
• 2 tablespoons capers, drained
• 1 tablespoon nori flakes or powdered seaweed
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

How to Make this

1. In a big bowl, mash the chickpeas that have been drained with a fork or potato masher, leaving some texture to maintain that consistency that’s more like tuna, than like some kind of pureed bean.

2. Combine the mashed chickpeas with vegan mayonnaise, Dijon mustard, and lemon juice. Stir well to mix the ingredients together.

3. Add the soy sauce or tamari to the chickpea mixture. Mix thoroughly.

4. Mix in the dill pickles, finely chopped celery, and finely chopped red onion, making sure they are evenly distributed throughout the mixture.

5. Incorporate the drained capers into the salad, folding them in gently.

6. Disperse the nori flakes or powdered seaweed over the blend, mixing well to realize the aquatic taste.

7. Stir all ingredients together until they are perfectly mixed. Add the garlic powder and smoked paprika.

8. Add salt and pepper to taste, adjusting the flavoring to your desired level.

9. Refrigerate the vegan tuna salad for a minimum of 30 minutes so that the flavors can meld together. Allow it to come to room temperature before serving.

10. A delicious vegan meal can be made by serving a salad on bread, in wraps, or with crackers.

Equipment Needed

1. Large mixing bowl
2. Fork or potato masher
3. Measuring cups
4. Measuring spoons
5. Cutting board
6. Chef’s knife
7. Mixing spoon or spatula
8. Small bowl or ramekin (for pre-measured spices or ingredients, optional)
9. Refrigerator

FAQ

• Can I use fresh chickpeas instead of canned?You can certainly use fresh cooked chickpeas, just make sure they are really soft and tender and that you have about 1.5 cups.
• Is there a substitute for nori flakes?Other types of seaweed can be used, such as dulse flakes, and a bit of kelp powder can be added for an ocean-like flavor.
• Can I omit the capers?Of course, if you choose not to use them, you can skip that step and instead use chopped olives to give the filling a wholly different flavor.
• What can I use instead of soy sauce for a gluten-free option?This recipe uses tamari, an excellent gluten-free substitute for soy sauce.
• How long will this salad keep in the fridge?An airtight container can house the salad in the refrigerator for a maximum of three days.
• Can I add other vegetables to the salad?For sure, putting in stuff like grated carrots or chopped bell peppers can step up the texture and flavor.

Vegan Tuna Salad Recipe Substitutions and Variations

Vegan Mayonnaise: Try substituting it with creamy avocado or cashew cream. They both provide a different flavor and texture.
Yellow mustard or spicy brown mustard can be used in place of Dijon mustard.
Lemon Juice: Lime juice can be used as a substitute for a different citrus note.
Nori flakes. You can replace them with dulse flakes or spriulina for a different seaweedy taste.
If smoked paprika is not available, use regular paprika mixed with a drop of liquid smoke.

Pro Tips

1. Texture Control: When mashing the chickpeas, aim for a mix of textures by leaving some larger pieces while mashing others more finely. This will give the salad a hearty texture similar to traditional tuna salad.