Vegan “Tuna” Salad
Ever since tasting “vegan tuna” for the first time about 5 years ago I knew I had to figure out how to make it at home. I’ve been enjoying this version for several years and have had so many requests to share this recipe. This is a mix of chickpeas, celery, tangy pickles, dulse flakes and more for an authentic flavour that I hope you enjoy!
–Nia
Servings 2
Ingredients
- 1/2 cup walnuts (blended)
- 2 tbs sunflower seeds or pumpkin (optional blended with walnut)
- 1 can chickpeas drained and (rinsed then blended)
- 2 tbs capers
- Juice from 1 small to medium size lemon
- 1/3 cup pickle relish or diced pickle
- 2 stalks celery finely (diced)
- 1/2 cup veganaise or homemade cashew cream
- 1/2 tsp tamari sauce
- 1/2 tbs apple cider vinegar
- 1/4 of diced red onion (finely diced)
- salt and pepper
- Optional: blend in 1 nori sheet or sprinkle with dulse flakes
Instructions
- Blend the walnuts (until crumbled fine but not a paste some texture is good) and pour into a med sized bowl
- Blend the chickpeas and add to the walnuts bowl and mix in
- Combine the rest of the ingredients into your chickpea walnut mixture
- Serve over toast or fresh lettuce
Enjoy!