November 17, 2020
Author: Julie from simple-viganista.com
total time: 5-10 mins
- 1 (14 oz) can chickpeas, drained & rinsed
- 1/4-1/3 cup vegan mayo (use olive oil if you don’t have access to vegan mayo). You can also use Hummus (see tips below).
- 1/4 cup celery (about 2 stalks), chopped
- 1/4 cup red onion, or yellow onion, chopped
- 1/2 teaspoon garlic powder
- Juice of half a lemon
- 1 tbsp vinegar
- dash of cayenne (optional)
- dash of pepper (to taste)
- salt (optional)-I do not use any.
Other optional ingredients:
- crushed nori sheets or dulse (seaweed)
- 1 tablespoon chia seeds or hemp heartsfor some omega 3 & 6
- sweet or dill pickle relish
- 8 slices whole grain (to make 4 sandwiches) sprouted whole grain flourless or artisan bread, to serve
- leafy greens, to serve
- nori sheets, to serve (optional)
- pickles (optional)
1. Drain and rinse the chickpeas. Finely chop the onion, and the celery.
2. Blend together all of the ingredients in a food processor, leaving some lumps in there for texture.
3. Spread in a sandwich (or wrap, or pita, or just go ahead and eat by itself on a spoon), and top with a classic mix of sliced cucumber, tomato and some crunchy lettuce. Top with some more mayo/hummus, and enjoy!
- Change up the binder. I love using thinned plain hummus in place of vegan mayo. If using store bought hummus that is thick, add a couple heaping tablespoons of the hummus in a small bowl and whisk in 1 tablespoon water at a time until desired thinness. It works perfectly!
- Add a sea flavor. Try adding a little seaweed, such as a sprinkle of dulse flakes or crushed nori sheet, to the mix for a taste of the sea.
- Add heart-healthy omegas. Tuna is full of omega’s, add 1 tablespoon or so of hemp hearts or chia seeds to the no-tuna mix for added nutrients.
- Recipe can easily be doubled. Recipe shown is a double batch. Feel free to double up, you’ll be glad to have leftovers.
- You can prep the chickpea tuna at the weekend and simply add to your sandwiches for school or work!
- If you’re at home, why not spread this in a sandwich with some vegan cheese and toast it up in your toastie-machine (if you have one) for a veganised tuna melt!
This vegan tuna salad is versatile and can be served as is or used as a filler. Here are a few of my favorite options:
- Salad: Serve with leafy greens as a salad.
- Wraps: It’s great for making tortilla wraps, tucking into pita bread or made into lettuce wraps.
- Sandwiches: It’s perfect as a sandwich filler or served as an open-faced sandwich.
- Crackers: Scoop up with a variety of crackers, pita chips, or rye crisps.
- Veggie sticks: It’s delicious with fresh veggie sticks for scooping. Use red bell pepper, celery or carrots, cucumber, zucchini, etc.
How did you modify this recipe? Please share in the comments. Thank you for sharing!