Vegan “Tuna” Salad

$0.00 Cooking Fee
Serving Size: 6 ounces
Recipe adapted from:
This vegan "tuna" salad uses chickpeas instead of tuna, plus all the other elements of a great tuna salad such as onions, celery, and of course vegan mayo.
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10

Instructions

  • Using a fork, mash the chickpeas in a mixing bowl. Add the remaining ingredients and mix well. Taste and adjust seasonings as needed. Enjoy!

Cook Times

Active Prep20
Hands-On Cook0
Hands-Off Cook0
Passive0
Total Time20 minutes
Recipe Serving Size10

Ingredients

Ingredients

  • 45 ounce canned chickpeas drained
  • ¾ cup vegan mayonnaise
  • 1 red onion large finely chopped
  • 3 stalk celery diced
  • 3 tablespoon fresh lemon juice
  • 3 tablespoon nutritional yeast
  • 3 tablespoon hemp hearts
  • 3 tablespoon coconut aminos
  • 1 ½ tablespoon Dijon mustard
  • 1 ½ teaspoon apple cider vinegar
  • ½ teaspoon sea salt more or less to taste
  • ¼ teaspoon freshly ground black pepper more or less to taste

Optional:

  • 3 nori sheet finely chopped

Cooking Tools Required

Can Opener, Colander, Cutting board, Forks, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon

Nutrition

Calories: 366kcal | Carbohydrates: 40g | Protein: 14g | Fat: 16g | Saturated Fat: 2g | Sodium: 359mg | Potassium: 475mg | Fiber: 11g | Sugar: 7g | Vitamin A: 153IU | Vitamin C: 5mg | Calcium: 79mg | Iron: 5mg

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