Plant-based "Tuna" Salad
Prep. Time
20 minutes
Cook Time
1 hour
Servings
4-6 plates
Difficulty
Easy
Gluten-Free, Soy-Free, dairy-free, egg-free
None
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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.
This recipe travels well for RV trips and road days. For planning, see how much does an RV trip cost and vegan pantry checklist and guide.
