Vegan “Tuna” Salad

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!

Servings 2


  • 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


  1. Blend the walnuts (until crumbled fine but not a paste some texture is good) and pour into a med sized bowl
  2. Blend the chickpeas and add to the walnuts bowl and mix in
  3. Combine the rest of the ingredients into your chickpea walnut mixture
  4. Serve over toast or fresh lettuce


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