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Vegan Salad Tuna

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A plant-based twist on classic tuna salad, using chickpeas and seaweed for a savory, protein-packed vegan meal or sandwich filling.

Ingredients

Scale
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1 sheet nori (seaweed), finely crumbled
  • 2 tbsp vegan mayonnaise
  • 1 tsp Dijon mustard
  • 1 stalk celery, finely diced
  • 2 tbsp red onion, finely diced
  • 1 tbsp capers, drained and chopped
  • 1 tbsp lemon juice (about half a lemon)
  • 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
  • ¼ tsp garlic powder
  • Salt and pepper, to taste

Instructions

  1. In a medium bowl, mash the chickpeas lightly with a fork, leaving some whole for texture.
  2. Add the crumbled nori, vegan mayonnaise, Dijon mustard, lemon juice, garlic powder, and dill; stir to combine.
  3. Fold in the celery, red onion, and capers until evenly distributed.
  4. Season with salt and pepper to taste.
  5. Chill in the refrigerator for at least 10 minutes to let flavors meld.
  6. Serve on bread, in lettuce wraps, or atop a green salad.

Notes

  • For extra crunch, stir in diced cucumber or bell pepper.
  • Customize with pickles or olives in place of capers.
  • Store in an airtight container for up to 3 days.

Nutrition

Keywords: vegan tuna salad, chickpea tuna, plant-based salad, dairy-free spread

Find it online: https://yumrecipesnow.com/vegan-salad-tuna/