Chickpea No Tuna Salad
what is mock tuna salad ?
Since ‘Tis the season to be jolly, I sprinkled my open-faced sandwich / tartine with some red pomegranate seeds. Depending on what’s in season you can get creative and mix in some cherry tomatoes in the summer, crispy tofu, smoked tempeh, walnuts, sunflowers seeds, almonds, hemp seeds, everything bagel seasoning or even crumble up some nori on top for a deeper seafood flavor.
Storage + Substitutions..
- What can I use instead of chickpeas? – If you aren’t quite as fond of chickpeas as I am, you can replace them with Italian cannellini beans or northern beans. Whichever you choose just make sure to mash them with a rustic texture, we aren’t trying to make a smoothie after all 😉
- Avocado – It can be swapped with your favorite vegan mayo to serve as a binder, just like in the traditional sandwich. Alternatively a couple of tablespoon of tahini and a little dijon will also do the trick.
- Storage – This salad keeps well in the refrigerator for 3+ days. Since we are working with avocado it’s important to layer a few thin slices of lemon or lime over the top to prevent oxidation and browning. Store in lidded air tight containers.
Why you’ll love it…
how to make vegan tuna salad
P.S. If you make this recipe please let us know in the comments below, snap a photo and tag it with #VeggieSociety on Instagram, it always makes my day ~ Florentina Xo’s
Vegan Chickpea Tuna Salad with Avocado
- 15 oz canned chickpeas
- 1 avocado - extra large
- 1 scallion - chopped
- 1/4 cup cilantro - roughly chopped
- 1 lime - juiced
- 1/2 red chili pepper - chopped (to taste)
- 2 tbsp fresh onion chives - snipped
- 1 pinch sea salt - more or less to your taste
- 2 tbsp pomegranate seeds or cherry tomatoes - for garnish (optional)
- 2 tsp capers (optional)
- 1.5 tsp dulse / kelp flakes or seaweed (optional)
- Drain the chickpeas and reserve some of the water.15 oz canned chickpeas
- In the bowl of a small food processor chop the chickpeas with a little bit of the reserved water if needed until a rustic texture is achieved. Keep in mind that you don’t want a smoothie, so use the pulse button when doing this. Alternatively you can use a potato masher or the back of a fork to achieve this texture.15 oz canned chickpeas
- Transfer to a medium mixing bowl together with the scallions, lime juice, chili pepper and cilantro. Give it a good stir.1 scallion, 1 lime, 1/2 red chili pepper, 1/4 cup cilantro
- Slice the avocado in half, discard the pit and carefully scoop the flesh out. Add it to the bowl with the chickpeas and season with the sea salt. Combine well. Taste and add more lime juice or sea salt to your taste. Stir in the capers and dulse flakes if using.1 avocado, 2 tsp capers, 1.5 tsp dulse / kelp flakes or seaweed, 1 pinch sea salt
- Serve as a dip or make a faux tuna salad sandwich with your favorite whole-grain bread and fresh herbs.2 tbsp fresh onion chives, 2 tbsp pomegranate seeds or cherry tomatoes
- The dulse / kelp flakes are only necessary If you are after a deep oceany seafood like flavor.
- To keep the avocado from oxidizing and turning brown make sure to store any leftovers in lidded containers layered with thin slices of lime or lemon on top.
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