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

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

Wonderful Parsley Salad

I usually buy parsley with the idea that I’ll use “just a little” in a recipe, and then I’m left with a big bunch staring at me from the fridge. This salad is my solution. Instead of letting those greens wilt away, I chop the whole thing and make it the main event. It’s fresh, full of flavor, and takes almost no effort.

The best part is how forgiving it is. Walnuts give it crunch, but almonds or pecans work if that’s what’s in the pantry. Cheese adds creaminess and the dressing is quick to whip together with what we usually have on hand, and it makes the parsley feel less like “just herbs” and more like a real salad.

This isn’t a kid-friendly dish in our house (the parsley is just too “green” for them), but it works great for the adults. I’ll make it at home when dinner needs something light on the side, or pack it into a container when we’re traveling in an RV and want an easy salad to balance out heartier meals. Since it’s dairy-free and plant-based, it holds up well for hours on the road without the stress of refrigeration worries you get with mayo-based dressings.

It’s fast, flexible, and keeps parsley from going to waste—a little grown-up salad that travels well.