“Tuna” Salad

2012-05-30
  • Servings : 6-8
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 20m

Spring/Summer is here, and picnic season has officially started! One of my favorite picnic foods is my very simple and affordable “tuna salad”- This can be eaten as a salad, a sandwich, panini or right out of the mixing bowl! This recipe keeps quite well for several days, so make a large batch and eat away!

 

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There is a substitution for the vegan mayo listed below.

Ingredients

  • 2 cans chickpeas
  • 1 large bunch green onions (or red onion)
  • 4 celery stalks with the leafy tops
  • 1-2 large dill pickle(s) depending on taste
  • 1/3 cup vegan mayo (see below for sub)
  • 3 tbs mustard (your favorite type)
  • 1 tbs granulated garlic
  • 1 tsp kosher salt
  • 1 tbs sugar or maple syrup
  • 1 tsp apple cider vinegar
  • Fresh cracked black pepper to taste

Method

Step 1

Start by draining the chickpeas and adding to a food processor. Wiz the beans for 1-2 seconds and repeat until the beans are broken up (do not cream or mash, just break them up)- this should take no more than 6-8 seconds. Move to a large mixing bowl.

Step 2

Dice the celery with the leafy tops, add to the mixture. Chop the green onions and pickles and add. Now, slowly combine the rest of the ingredients to taste. Some will like more “mayo” some will like less. I like less with extra mustard!

Step 3

Once the “tuna” is done, chill it for an hour. I served mine over ciabatta roll, tomatoes, and avocados. I sprinkled some diced jalapeno for a little kick!

Step 4

Vegan mayo substitute: 1 cup silken tofu, Juice of ½ lemon, 1 tbs nutritional yeast, 1 tsp salt. Food process for 1 minute until creamy =). (All of those ingredients should be readily available at any grocery store. Silken tofu is easier to find in small markets, because it does not require refrigeration and keeps much longer that standard tofu.)

 

Plant based foodie, running, cooking, trash TV- all things that describe me! I enjoy cooking quick and easy meals that are healthy and inexpensive. Happy reading!

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Comments (17)

  1. posted by Toni on July 25, 2012

    I had this last night and it is flippin’ delicious! Great job, David!

      Reply
  2. posted by Becky on February 20, 2013

    LOL I thought the bowl of chickpeas was popcorn! I thought that’s an interesting way to make a spread. Sounds delicious I will have to try it, as growing up tuna sandwiches were a staple and I miss them once in a while.

      Reply
  3. posted by Mandy Dayton on February 20, 2013

    Oh man! Ever since I went veg, I’ve been craving a tuna sandwich. I am SO excited to try this, I can’t even begin to tell you. Thanks for this post!

      Reply
  4. posted by Eliot W. Collins on February 21, 2013

    I find this to be puzzling. If one craves tuna salad that much, then maybe they should be eating the real thing. I personally would not find anything that either looks or tastes like tuna salad to be “yummy”. To each his own.

      Reply
    • posted by Toni on February 25, 2013

      Hi Elliot,

      Thanks for checking out our blog. Personally, I don’t eat the “real thing” because living a cruelty-free lifestyle is more important to me than taste. If I can have a compassionate diet AND enjoy the tastes I liked as an omnivore — I’ll take it.

      Here’s a little more info about the tuna industry: http://www.greenpeace.org/usa/en/campaigns/oceans/seafood/tuna/

        Reply
      • posted by Kelli on November 5, 2013

        Thanks Toni…like your reply here, and I totally agree with you. We went vegan this summer after being vegetarian for 5 years and we ask ourselves now how we ever ate dairy. Thank you for your amazing recipes!

          Reply
  5. posted by Erika on March 2, 2013

    This is amazing! It’s the perfect tuna salad… no yucky fishy smell and no ethical dilemma. So delicious. I’m so happy to have found this blog. Thank you!

      Reply
  6. posted by kate on September 3, 2013

    I made this today and it was delicious! it was the first time I’ve ever used vegenaise too, and I’m super impressed with the whole recipe. My almost 4 year old son wolfed down three slices of bread with this recipe heaped on top too! yay!

      Reply
    • posted by Toni on September 4, 2013

      Yippeee! We’re glad the little guy enjoyed it, too. Thanks for the feedback!

        Reply
  7. posted by Laurie on September 3, 2013

    Thanks! This recipe was delicious!!!

      Reply
    • posted by Toni on September 4, 2013

      We’re glad you liked it! Thank you for the feedback!

        Reply
  8. posted by Robin on September 5, 2013

    Great recipe i made it yesterday a big bowl and i still have much the taste is great i used agave syrop instead of mapple 🙂

      Reply
  9. posted by Jenna on September 11, 2013

    This turned out really good. I didn’t have apple cider vinegar so I used red wine vinegar. Still yummy!

      Reply
  10. posted by Bethany on November 6, 2013

    Fantastic! I made it for dinner (it’s currently chilling in the fridge) and I am having a hard time not snagging a bite here and there!

      Reply
  11. posted by Amber on May 11, 2014

    I can’t wait to make this!! All easy ingredients to find in this redneck meat eating town!! 🙂

      Reply
  12. posted by gndsgnds on September 15, 2014

    SOOO good! Best alternative I’ve ever found.

      Reply
  13. posted by Michelle Giroux on May 26, 2017

    It looks wonderful but wondering are chickpeas the only been that can be used?

      Reply

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