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Are you vegan, but missing opening up a can of tuna for your sandwich? Well, what if I told you that you still can get the taste of all that tuna salad goodness without harming a fish. Plus, you still get to open a can in the process! A win-win situation! And it’s all made possible with this recipe of Vegan Tuna Salad.
Instead of cracking open a can of tuna, you’ll be opening a can of chickpeas and hearts of palm to replicate that flaky fishy texture. Just add in a handful of other ingredients for seasoning and you’ll have a delicious sandwich filling to last you the whole week.
Not only will it fill the empty space between your slices of bread, but the plant based protein will help keep you full too. Chickpeas are a great source of vegan protein and fiber. Both nutrients are known to help keep you satiated throughout the day. Plus, instead of mayonnaise used in traditional tuna salad, this recipe calls for a mix of silken tofu and tahini. The ingredients add an extra boost of protein while keeping the creamy texture of regular tuna salad.
Only have a few minutes to meal prep? Then you’ll love this recipe! With a can opener and food processor, this recipe comes together in under 15 minutes. Making this will help you save time, money, and a few fishies in the process.
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
Recipe:
Makes about 4-5 servings
Ingredients:
1 x 15 oz Can - Chickpeas - Drained and rinsed
100 g - Canned Hearts of Palm - Drained and rinsed, roughly chopped
40 g - Red Onion - Thinly diced
1 Rib (about 20g) - Celery - Thinly diced
1 Sheet - Nori - hand shredded
170 g - Silken tofu
45 g - Tahini
½ tbsp - Caper Juice
1 tbsp - Lemon Juice
½ tsp - Black Pepper - Plus more to taste
¼ tsp - Old Bay - Optional
½ tbsp - Kosher salt - Plus more to taste
Instructions:
To a food processor, add chickpeas, hearts of palm, nori, tofu, tahini, caper juice, lemon juice, pepper, old bay, and salt to a food processor. Pulse until combined, but still chunky.
Add in red onion and celery and pulse 1-2 more times.
Pour mixture into an airtight container and allow to chill for at least 30 minutes.
When ready to serve, enjoy on toast, lettuce wraps, or on top of salad.
Store in the fridge for up to 4 days.