Vegan Tuna
Vegan tuna, a chickpea salad recipe with no mayo, is a delightfully savory, tangy, and sweet tuna salad, healthfully made with pantry ingredients and no added oil.
Servings: 6 servings
Calories: 170kcal
Ingredients
- 3 cups cooked chickpeas (garbanzo beans) 2 cans, rinsed and drained
- 2 tablespoons prepared mustard standard yellow or Dijon
- 2 tablespoons maple syrup
- 2 tablespoons soy sauce or tamari
- 1 medium red onion chopped (1 cup)
- 2 stalks celery chopped (1 cup)
- 1 cup chopped dill pickles
- 1 teaspoon kelp powder nori flakes, or ground nori sheets (optional)
Instructions
- Add the chickpeas to a large mixing bowl and smash them using a potato masher. Alternatively, you can pulse them a few times in a food processor.
- Mix in the mustard, maple syrup, and soy sauce, then add the onions, celery, pickles, kelp powder, or other sea flavorings.
- Taste, adjust the flavorings, and add a pinch of salt or black pepper if desired.
Video
Notes
- Refer to the post for ideas for adding sea flavoring to this vegan chickpea tuna salad recipe.
- As an alternative to pickles, add 1 cup of diced cucumber tossed in lemon juice with a pinch of garlic powder and celery seeds.
- Vegan tuna lasts 3-4 days in the refrigerator. Stir before reserving.
Nutrition
Calories: 170kcal | Carbohydrates: 30g | Protein: 8g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 591mg | Potassium: 334mg | Fiber: 7g | Sugar: 9g | Vitamin A: 118IU | Vitamin C: 3mg | Calcium: 70mg | Iron: 3mg