Vegan "Tuna" Salad
Serving Size: 10
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.
Recipe by:
Cook Times
Cooking Tools Required
Can Opener, Colander, Cutting board, Forks, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoonIngredients
- 45 ounce canned chickpeas drained
- ¾ cup vegan mayonnaise
- 1 each 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 each nori sheet finely chopped
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!
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