A simple vegan chickpea tuna salad flavored with seaweed to give you the taste and aroma of the sea!
This chickpea tuna salad is the perfect dish for the summer. It’s light, flavorful, and best of all, no little fishes were harmed in the preparation process. It’s vegan!
I’m not a fan of vegan “fish” food products, so to achieve the taste of the sea, I used dulse flakes. I also added in the salty taste of plum vinegar and used hearts of palm for a slight crunchy texture.
This recipe is great for a crowd and can easily be doubled, tripled, or quadrupled.
In the mood for more Chickpea goodness? Be sure to check out my popular Easy Chickpea Veggie Burger recipe!
Let’s go ahead and dive in, shall we?
If you try this Vegan Chickpea Tuna recipe, let me know how everything turns out! Rate it, leave a comment below and share a picture on Instagram with the hashtag #veganfitcarter
Oh, and join the family! "Like"/Follow the Vegan Fit Carter Facebook Page!
Recipe
Vegan Chickpea Tuna Salad with Twist
Ingredients
- 14 or 15 oz canned chickpeas (drained)
- 14 oz can hearts of palm (diced)
- 2 teaspoon dulse flakes
- ½ teaspoon garlic powder
- ½ teaspoon dry dill
- 6 tablespoons vegan mayo
- ¼ cup minced red onion
- 2 teaspoons celery seeds
- 1 tablespoon dijon mustard
- dash(es) ume plum vinegar (to taste)
- ½ teaspoon salt (optional)
- ground black pepper (to taste)
- paprika for garnish
Instructions
- Place all ingredients into food processor and pulse until well incorporated. Be careful not to "over-blend". You can also use a potato masher to smash the chickpeas before stirring in other ingregients. Mixture should be chunky and creamy.
- Scoop desired amount of tuna salad mixture on top of a bed of greens. Garnish with a sprinkle of paprika. Enjoy!
Leave a Reply