Vegan Tuna Salad
User Reviews
5
Vegan Tuna Salad
Description
Vegan Tuna Salad relies on canned chickpeas and chopped hearts of palm for the base, mixed with vegan mayonnaise and Dijon mustard for creaminess and tang. Celery and celery seed add crunchy texture and mild bitterness, while dill pickle relish and nutritional yeast contribute sour and umami notes. Crumbled nori introduces a subtle sea-like flavor reminiscent of traditional tuna. Lemon juice brightens the balance, and salt and pepper adjust seasoning.
Prepared by pulsing the ingredients lightly in a food processor to keep a chunky texture, the salad ensures it mimics the mouthfeel of tuna salad rather than pureed paste. It’s served between sandwich bread with optional leafy greens and other sandwich toppings. The recipe allows for substitution of hearts of palm with additional chickpeas if unavailable, and recommends specific vegan mayonnaise brands for best results.
Ingredients
- 1 (15-ounce/425g) chickpeas drained and rinsed, canned
- 1 cup hearts of palm drained and rinsed and roughly chopped (165g, canned
- 1/3 cup vegan mayonnaise
- 1 tablespoon Dijon mustard (or spicy brown mustard)
- 2 celery diced, ribs
- 2 teaspoons celery seed
- 2 tablespoons dill pickle relish (or sweet pickle relish)
- 2 tablespoons nutritional yeast
- 2 Nori sheets crumbled with your hands into small pieces
- 2 tablespoons lemon juice freshly squeezed
- 1/4 teaspoon kosher salt
- black pepper freshly cracked
For serving (sandwich)
- sandwich bread or sliced baguette, 8 slices, hearty
- romaine lettuce sliced or shaved cucumber, sliced tomatoes, fresh dill sprigs, pickles, or leaf lettuce; sandwich fixings of choice
Instructions
- In a food processor bowl, combine the chickpeas, hearts of palm, mayo, mustard, celery, celery seeds, relish, nutritional yeast, crumbled nori, lemon juice, salt, and several cracks of pepper. Do not blend! Pulse about 10 to 15 times, until incorporated and combined but still chunky. Taste, adding more salt and pepper as needed. But stir them in by hand instead of pulsing to avoid over-blending.
- If making sandwiches, spread the tuna salad onto four slices of bread. Top with your desired sandwich toppings. Top each with another slice of bread (for extra richness, add a thin layer of vegan mayo to this slice of bread). Enjoy!
Notes
- If hearts of palm are unavailable, increase chickpeas as a substitute.
- Recommended vegan mayonnaise brands include Follow Your Heart Vegenaise and Sir Kensington's for flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 218 kcal
% Daily Value*
| Calories | 218kcal | 11% |
| Carbohydrates | 21g | 7% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.3g | 2% |
| Sodium | 243mg | 10% |
| Potassium | 1186mg | 25% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 130IU | 3% |
| Vitamin C | 8mg | 9% |
| Calcium | 33mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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