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“Tuna” Salad

Vegan protein salads invite you to be as complicated as you wish. While it is possible (and possibly desirable) to make your own "chicken", "tuna", or "egg" base as well as your own "mayonnaise" dressing, this recipe is one of three that preserves the simplicity of mixing which makes its animal-based equivalent so attractive. Even eyeballing ingredients is presented as an option for you!

More Vegan Protein Salads

Consequently, you're not going to fool anyone into thinking they're eating chicken, tuna, or egg with these recipes. But you will have an equally easy and satisfying lunch that offers all the flavors - and most of the textures - you know and love!

So, why call them chicken, tuna, and egg salads?

Because that's how I search! I've seen chick'n and chikun; toona and tuno; eggz and veggs, but such wordplay I almost always discover when searching "vegan chicken", etc. I suspect many others operate similarly.

And so I give you my Tuna-Inspired Chickpea Salad (or Tuno Salad if you prefer).

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Cuisine
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Description

The first three letters of "seasoning" spell "sea", and that's exactly what I use to deliver the taste of fish. Seaweed, Old Bay, and the power of suggestion go a long way!

Ingredients
    Protein
  • 2 15.5-oz/439-g cans chickpeas, drained and rinsed (or 1/2 lb/226 g dried chickpeas, cooked)
    • Produce
  • 1 shallot, finely diced (or 1/4 red onion)
  • 1 celery stalk, finely diced
    • Dressing
  • 1/2 cup (125 mL/113 g) vegan mayonnaise (I recommend Hellmann's or Chosen Foods.)
  • 2 Tbsp (30 mL/30 g) brown mustard
    • Add-ins
  • 2 Tbsp (30 mL) kelp granules (or 2 sheets nori, finely ground)
  • 1/4 cup (60 mL/60 g) dill relish
    • Optional Garnish
  • Old Bay
  • fresh parsley leaves
  • lemon wedges
Instructions

  1. Manually or motorically breakdown chickpeas until only a few remain whole.

    I generally grab my potato masher, but a food processor or blender also work for this step. Pulse, then transfer to a mixing bowl before proceeding.

  2. Add remaining ingredients using measurements above or reference picture below. Mix thoroughly.

    Clockwise from Top Left: celery, dill relish, vegan mayonnaise, brown mustard, shallot/onion; Center: ground seaweed

  3. If available, refrigerate 1 hour.

    Though not critical, this step allows flavors to meld. Your meal will still be delicious if you skip it, but your shallot or onion may be potent.

  4. Serve and garnish as desired.

Note

Try my "Egg" Salad and Cranberry Tarragon "Chicken" Salad as well.

Whichever you make, peruse my vegan mayonnaise review to learn why I recommend Hellmann's and Chosen Foods!

Keywords: tuna salad, vegan tuna, chickpea, seaweed, mayonnaise, vegan mayonnaise
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Christi L. Corey

Kale yes, I'm soy excited you're here! My name is Christi, and sharing food brings me even more happiness than puns.

Does It Vegan? is a question for conventional recipes as well as an answer for my career. Because no matter what else I've been, I've been a plant-based cook who thrives on connecting with people through their favorite foods.

Gratitude is the most scrumptious seasoning!

Thank You ♥

From the Bottom of My Hearth, Christi of Does It Vegan?