Vegan (no) tuna salad recipe with mashed chickpeas, creamy avocado, scallions and lime. Simple, no mayo, no oil needed!
If you are just making the switch to a plant based lifestyle or are already vegan, this recipe is not to be missed. Wonderful source of nutrition, delicious, quick and easy to make and stores well in the refrigerator for a couple of days.
Absolutely no mayo involved, we are using creamy luscious California avocados instead. So think of it like a really awesome avocado toast on a really nice slice of your favorite whole grain bread. Or If you prefer, use it in a wrap, lunch bowl or as a dip.
Since ’tis the season to be jolly, I sprinkled my (no) tuna salad toast with some red pomegranate seeds. You can get creative and mix in some cherry tomatoes in the summer, crispy tofu, smoked tempeh, walnuts, sunflowers seeds, almonds, everything bagel seasoning or even crumble up some nori on top for a traditional seafood flavor.
If you aren’t quite as fond of chickpeas as I am, you can replace them with Italian white cannellini beans. Whichever you choose just make sure to mash them with rustic texture, we aren’t trying to make a smoothie after all 😉
we love this vegan chickpea tuna salad! It’s:
100% plant-based vegan
avocado baby
no processed junk
easy & fast: 10 minutes tops!
healthy & delicious
oil-free
tuna free, so cruelty free!
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.
how to make vegan tuna salad:
Vegan Tuna Salad with Chickpeas & Avocado
Vegan “ no tuna " salad recipe with mashed chickpeas, creamy avocado, scallions and lime. No mayo ever!
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 people
Calories 182kcal
Ingredients
- 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, dulse / kelp flakes or seaweed (optional)
Instructions
- Drain the chickpeas and reserve some of the water.
- 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.
- Transfer to a medium mixing bowl together with the scallions, lime juice, chili pepper and cilantro. Give it a good stir.
- 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.
- Serve as a dip or make a faux tuna salad sandwich with your favorite whole-grain bread and fresh herbs.
Notes
- The dulse / kelp flakes are only necessary If you are after a deep oceany seafood like flavor.
Nutrition
Calories: 182kcal | Carbohydrates: 21g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Sodium: 310mg | Potassium: 431mg | Fiber: 8g | Sugar: 1g | Vitamin A: 305IU | Vitamin C: 19.7mg | Calcium: 49mg | Iron: 1.7mg
Vegan Recipes:
Garlic Roasted Carrots
Balsamic Cranberry sauce
Roasted Sweet Potatoes
Where have you been all my life ? This no tuna tuna salad is amazing, can’t get enough! I’m never eating real tuna ever again, thank you for opening my eyes to this cruelty free delicious vegan life. Hugs!
One of my favorite from Florentina ?
Thank you, one of my favorites too!
Looks amazing! How long does it last in the fridge? Would be a great lunch prep meal.
Thanks Amanda. It keeps well for a couple of days but remember to add extra lime or lemon juice so the avocado won’t turn brown.
Love your no tuna salad !
Thanks Marianne, so happy you enjoyed it. We love it too!