Is it lunchtime and you’re craving a hearty sandwich? How about a creamy tuna salad? Well, we’ve got something for you. But this version is like no other you’ve had before, because it’s vegan. Nevertheless, our vegan chickpea “tuna” salad is just as good as its fishy counterpart!
This is how delicious vegan chickpea “tuna” salad gets
Everyone has their favorite dishes that just wind up on their plates again and again. For us, it’s this vegan chickpea “tuna” salad. Admittedly, creamy salads, and furthermore, cream-based salads with fish were very much not in our wheelhouse. But, one day, we saw the proverbial light, at least through the blue light of our phones. One social media chef claimed to be able to make a creamy tuna salad out of chickpeas. Suffice to say, we were intrigued.
There was something intriguing about the recipe, after all, it’s not every day we get to combine hummus and cream to create imitation seafood. So, we followed the recipe and spread the freshly made salad on some bread. Bottom line: delicious. A few weeks later, we began tweaking the recipe here and there to fit our taste. Et voilà – thus came our vegan chickpea salad!
This vegan version is perfect for anyone who wants to or has to avoid fish but doesn’t want to miss out on a creamy salad. The preparation is very simple: Chickpeas are mashed and mixed with celery, red onion, pickles, and herbs. The sauce is made from a brilliant (if we may so so ourselves) combination of mayonnaise, miso, and mustard. A dash of olive oil and lemon juice is enough to brighten the whole concoction up. Crumbled nori, or seaweeed, on top will help give the salad its signature oceanic feel.
This vegan chickpea “tuna” salad tastes pretty much the same as its non-vegan counterpart, thanks to the delicious sauce. See for yourself. Whether for a casual weekday lunch or riding along for a weekend picnic, this creamy yet refreshing salad is certainly a welcome addition.
If you’re looking for more salad inspiration check out our rainbow salad with avocado or our couscous salad on the go. Friends among us who are omnivores may delight in our pineapple chicken salad.
VEGAN CHICKPEA “TUNA” SALAD
- Prep time: 25 minutes
- Total time: 25 minutes
- Servings: 4
INGREDIENTS
- 1 can (14 oz) chickpeas
- 1 stalk of celery
- 1 red onion
- 2 pickles, preferably dill
- 3 tbsp vegan mayonnaise
- 1 tsp mustard
- 1 tbsp miso paste
- 1 tbsp olive oil or linseed oil
- 1/2 organic lemon
- 2 tbsp fresh parsley
- 2 tbsp fresh dill
- Salt and pepper to taste
- Cayenne pepper to taste
- Seaweed to taste, optional
INSTRUCTIONS
- Rinse the chickpeas and drain well.
- Wash and finely dice the celery, onion, and pickles.
- Mix together mayonnaise with the mustard, miso paste, and oil.
- Grate the lemon zest and squeeze in the juice.
- Lightly mash the chickpeas in a large bowl. Add the chopped vegetables and dressing. Chop the fresh herbs, sprinkle them in, and mix well.
- Season the salad to taste with lemon juice, salt, pepper, cayenne pepper, and seaweed.