Plant-based "Tuna" Salad

Name: Plant-based "Tuna" Salad
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4-6 plates
Ingredients: 2 cups of cooked chickpeas; 2 hearts of palm (alternatively, squeeze in 1/3 a lemon); 1-2 inch piece of a seaweed (crumbled in, for the 'fishy' taste); 1/2 tsp Kala Namak (Indian 'black' salt; you can use regular fine salt if preferred); 2 tbsps soy-free vegan mayonnaise; 1/2 red pepper, chopped; 2-3 tbsps corn kernels; 1/3 purple onion, chopped; 1/3 cup chives (alternatively, chope scallions).

Bowl of chickpea-based vegan “tuna” salad with corn and diced vegetables.

Prep. Time

20 minutes

Cook Time

1 hour

Servings

4-6 plates

Difficulty

Easy

Gluten-Free, Soy-Free, dairy-free, egg-free

None

Cooking required:

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This vegan tuna salad is full of flavor and makes an easy, protein-packed option for brunch, sandwiches, or wraps. It’s also road-trip friendly since many of the ingredients can be canned and stored in the pantry, and the recipe comes together without any special equipment. Whether you’re serving it at the table or packing it for the road, it’s a simple, versatile dish that always hits the spot.

Ingredients

2 cups of cooked chickpeas

2 hearts of palm (alternatively, squeeze in 1/3 a lemon)

1-2 inch piece of a seaweed (crumbled in, for the 'fishy' taste)

1/2 tsp Kala Namak (Indian 'black' salt; you can use regular fine salt if preferred)

2 tbsps soy-free vegan mayonnaise

1/2 red pepper, chopped

2-3 tbsps corn kernels

1/3 purple onion, chopped

1/3 cup chives (alternatively, chope scallions).

Instructions

Please go to my "chickpea salad sandwich" recipe to learn how to easily handle and cook chickpeas.
Once the chickpeas are cooked - mash them a little with a fork (not thoroughly), while leaving them still somewhat chunky.
Chop the pepper, chives, heart of palm and onion and place in a serving bowl. Add the chickpeas and the rest of the ingredients, and mix well. Best served fresh, but if needed, refrigerate until served or up to 2 days.

Notes

Serve in a sandwich with fresh vegetables or simply serve as a salad for brunch paired with spreads and baked goods.

The Latest Bite

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When we hosted a summer dinner recently, we wanted something that felt fresh and thoughtful without requiring a lot of time or fuss in the kitchen. This salad came together naturally—raw yellow beet for crunch and earthiness, sweet dried figs for a touch of richness, and peppery arugula balanced by the light, delicate alfalfa sprouts. The date-mustard dressing adds just the right hint of sweetness and tang to bring it all together. It wasn’t meant to steal the show, but quietly complemented the meal and fit perfectly with the relaxed, easygoing atmosphere we hoped to create.