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

No-Bake Pistachio Ice Cream Cake

I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!