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Can you say delicious?
I say it out loud every time I eat chickpea “tuna” salad. This is an absolute perfect summer recipe for any occasion, from daily lunches, to beach picnics, to a Forth of July cookout. What’s better, it only takes a few minutes to make! MmMmMmmmm.
I’ve never been a fan of processed faux seafood products. Yet, I’ve found that by using whole plant-based ingredients in place of highly processed ones, fakin’ vegan food is so much tastier and more fun. Sure, I could go to the store and pick up some vegan “fish”, but what’s really in that? Could it be any healthier than opening up a can of chickpeas? Probably not. Using whole plant-based ingredients, like chickpeas, to replicate animal based dishes isn’t as creepy, and it’s so much better for you. Have you seen my vegan “crab cakes”? Boy… I used to L.O.V.E crab in every form, but I’ve seen the light. I truly believe this vegan stuff is just as good, if not better.
In the video I made this chickpea “tuna” salad using vegan mayo. However, if you are avoiding added oils (mayo is a blend of oil), you’ll have great results using creamy mashed avocado. The flavor is a little milder, but equally as delightful. To really take it to the next level, enjoy the salad on toast (I used sprouted rye bread with dill and caraway seeds), with some romaine lettuce, and a few sheets of seasoned nori. If you do plan on making this for a party or cookout, make sure you at least quadruple the recipe. Folks are going to be all over this one.
Have you made a vegan “seafood” dish before? What do you like to use in place of fish? Ever have mushroom ceviche? I’d like to post a recipe for that soon too 😉
Vegan Chickpea "Tuna" Salad
Ingredients
- 14- oz can of salt-free chickpeas, drained and rinsed
- 1/4 cup vegan mayo, [url href="https://www.youtube.com/user/Hamptoncreekfoods"]Just Mayo is my favorite brand[/url] OR 1/4 cup + 2 tbsp mashed avocado
- 1 tbsp dijon or whole grain mustard
- 1 1/2 tbsp ume plum vinegar, add a splash more if you are using avocado instead of mayo
- 2 tsp celery seeds
- 1 celery rib, chopped
- 2 tbsp minced green onion or red onion or shallot
- 1/2 tsp freshly ground black pepper
- 1/4 tsp cayenne pepper, more to taste or crushed chili flakes
- 4 leaves romaine or kale
- seasoned nori, or unseasoned
- toasted bread
Instructions
- Place the chickpeas, [url href="https://www.youtube.com/user/Hamptoncreekfoods" target="_blank"]Just mayo[/url], mustard, ume vinegar, celery seeds, celery, onion, black pepper, and cayenne pepper into a food processor.
- Pulse a few times until incorporated and minced. Careful not to overblend. You shouldn't be pulsing more than 20 seconds.
- Serve over toast with romaine lettuce and nori.
I just made this for lunch and it was delicious! I will be making this often. It was so easy and tastes 1000% better than vegan tuna. The best part was that I had all the ingredients! Thanks so much!!!
You already had ume plum wine? what other dishes do you make with it?
What bread do you use?
Delicious. Thanks.
This is one of my favorite recipes; quick, easy, and most important DELICIOUS!!!
Chickpea tuna salad is excellent , quick and easy. I paired it with some air fryer french fries. I’ll be making it often.
Super simple and insanely delicious! THANK YOU for sharing your creative genius with the world.
Best chickpea tuna salad EVER! I loved it and will be on rotation!
This was sensational! I have so missed my tuna sandwiches since switching to a vegan diet. I’m puzzled why the dulse powder (I used granules) isn’t listed in your recipe. The one I printed from your video does include it, and is mentioned in the video. I think it plays a critical role in making it taste like tuna.
What can I use in replace of Nori?
You could try dulse flakes or pieces. You could even use the seaweed snacks for this.