Plant-based tuna Salad – This classic Plant-based tuna sandwich filler is the BEST and so easy to make! It’s a fan favorite that everyone in my house loves!
Plant-based tuna
If you’re looking for a delicious and healthy alternative to traditional tuna salad, look no further than this Chickpea “Tuna” Salad! With just a few simple ingredients, you can whip up a tasty and satisfying lunch or snack that’s sure to satisfy your cravings
The best healthy salad
Although this recipe doesn’t really have a tuna texture, it’s actually very tasty and it really resembles the tuna flavor. The key to this dish is the Irish kelp, which helps give it its characteristic fishy touch. It comes together in 5 minutes! If you have any leftovers, ( which I doubt you will 😉) keep them in an airtight container in the fridge and they will keep for 4-5 days, and sometimes even for a week.
This recipe couldn’t be any simpler! Mush u your chickpeas add the rest of the ingredients and you are done! This will pair beautifully with my easy homemade bread! A pair like this is what brings me joy as a plant-based eater!
Simple recipes like this I never tired of and I hope you like this easy, plant-based tuna tuna salad as much as I do!
Simple and easy recipe
This Plant-based Tuna Salad recipe is great for several reasons. First, it’s healthy and nutritious. Chickpeas are an excellent source of protein and fiber, making this recipe a filling and satisfying meal or snack. Additionally, you can add whatever veggies you like. My favorite combination with this chickpea “tuna” is celery, pickled cucumber, and sweetcorn.
Second, it’s easy to make. With just a few simple ingredients you probably have in the house already and minimal prep time, you can have a delicious and satisfying meal ready in no time.
Third, it’s a great alternative to traditional tuna salad. This recipe is vegan and vegetarian-friendly, making it a great option for those who don’t eat meat or seafood. The combination of chickpeas, vegan mayo, and hummus creates a creamy and flavorful texture that’s similar to traditional tuna salad, but without the fishy taste or smell.
Ingredients you need and substitutions for this Plant-based tuna
Here is everything you’ll need to make the best chickpea tuna salad. Includes optional add-ins as well.
Chickpeas – you can use canned or dried, soaked and cooked ones.
Onion – use either red or green (scallions).
Celery – This is optional but it adds a nice crunch and earthy flavor.
Vegan Mayo – this will be the binder, it can sub with more hummus.
Hummus– adds additional flavor plus as another binder, it reduces the amount of mayo we are using.
Salt + Pepper – salt brings out the flavors and pepper is a flavor booster.
Kelps – this is optional but this ingredient adds that ‘sea flavor’, you can substitute with crumbled nori sheets.
Dill – this is optional but it adds additional freshness to the “tuna”, and who doesn’t love dill? 🧐
Pickle – adds additional sourness and pickle flavor to this, you can always omit it but I would not recommend it 😉You can substitute with capers cucumber relish ( Tried both and both were delicious).
Dijon – I don’t always add it. It depends on the mood if I feel like mustard. You can definitely commit to it. It is an additional flavor booster.
Sweetcorn – now you don’t have to add this one but what would be a “tuna” sambo without the sweetcorn? Am I right?
Storage
You can store this Plant-based tuna salad in an airtight container in the refrigerator for up to 3-4 days. Make sure to let it cool down to room temperature before storing it in the fridge. It’s best to keep it in the refrigerator as soon as possible to prevent the growth of bacteria.
If you’re making a large batch for meal prep, you can divide the salad into smaller portions in separate containers to make it easy to grab. Also if the salad sits too long the dressing can get a bit soggy.
When you’re ready to eat, you can serve the Chickpea Salad cold or at room temperature. Before serving just give it a quick stir to redistribute the dressing and flavors. You may want to add a little bit of extra lemon juice or seasoning to refresh the flavors.
Serving suggestions
As a sandwich or wrap filling: I love serving the Chickpea “Tuna” Salad between two slices of bread or in a wrap for a quick and easy lunch. It is great if you add some lettuce, tomato, or avocado to make it more filling and flavorful.
As a dip: This is also delicious served with some crackers or cut-up vegetables for a healthy snack or appetizer.
As a salad topping: You can serve this salad on top of a bed of greens, or spinach for a refreshing and healthy salad.
In a pita: This is another favorite way to serve this salad. Stuffed into pita bread for a portable and delicious lunch option. I take this often hiking or picnic.
As a side dish: You can serve this Plant-based tuna Salad as a side dish alongside your favorite grilled or roasted vegetables, like eggplant or zucchini with the addition of grains like rice. I love creating different types of buddha bowls with this salad.
Other recipes you might try
If you try this recipe for Plant-based “tuna” feel free to leave me a comment and a star rating. And if you share a photo of your healthy and delicious soup on Instagram please tag me at @pronounced and use hashtag #pronounced as I LOVE seeing your remakes! HAPPY COOKING 🍽️!
Plant-based “tuna”
Ingredients
- 1 can chickpeas
- 2 sticks cellery chopped
- 2 medium pickled cucumber chopped
- ½ tsp dijon mustard
- ¼ cup red onion
- 4 tblsp chives
- 2 tbl vegan mayo
- 4 tbl hummus
- 4 tbl dill chopped
- pinch salt
- pinch pepper
- 1 tblsp kelp
- sprinkle lemon juice
Instructions
- Mash your chickpeas with a fork but leave few bigger ones for nice texture
- Chop all your cellery, onion, pickle and dill.
- Mix all the rest of the ingredients and adjust the seasoning with salt and pepper
- Squeeze a tine bit of lemon over and mix again
- ENJOY!
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