Vegan “Tuna” Salad

Vegan “tuna” is really delicious and very easy to make! You can keep it plain, or add chopped veggies and/or pickles, just like you would with tuna salad. This vegan “tuna” gets its flavor from two seasonings. The Magickal Broth Powder provides onion, garlic, and herbs, and the dulse granules give it a “fishy” essence:

To make the “tuna,” drain two cans of chickpeas, and add them to a medium-sized bowl:

Squash the drained chickpeas with a fork. You want them broken up, but not mashed:

Chop the vegetables and pickles if you are using them:

Add the Magickal Broth Powder, dulse, and pepper to the vegan lemonaise. Stir to combine.

Add the Dijon mustard and Tamari, then stir again:

Add the mayo mixture to the squashed chickpeas, and stir until evenly blended:

Add the chopped vegetables and pickles if you are using them:

Fold together until well combined:

Cover the bowl with plastic wrap, and chill for at least two hours:

Make sandwiches! Shown are an open-face “tuna” melt, a grilled “tuna” melt on homemade gluten free marble “rye” bread, and a “tuna” sandwich on a homemade whole-grain gluten free bun. Both “tuna” melts were made with Chao cheese.

 

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Vegan "Tuna" Salad

This vegan "tuna" salad is great by itself or made into sandwiches!

Course Lunch
Prep Time 15 minutes
Total Time 15 minutes
Servings 8
Calories 211 kcal
Author Deborah Mesdag

Ingredients

  • 2 16 oz cans Garbanzo Beans (chickpeas)
  • 112 g (1/2 c) Vegan Lemonaise Copycat (or other vegan mayo)
  • 10 g (2 tsp) Tamari Soy Sauce
  • 5.0 g (1 tsp) Dijon Mustard
  • 7.0 g (2 1/4 tsp) Magickal Broth Powder
  • 2.0 g (1 tsp) Dulse Granules
  • 1.3 g (1/2 tsp) Black Pepper
  • 60 g (1/2 c) Chopped Celery
  • 60 g (2/3 c) Grated Carrot
  • 40 g (1/3 c) Chopped Sweet Pickles
  • 30 g (1/4 c) Chopped Banana Peppers
  • 20 g (3 medium) Green Onions, thinly sliced

Instructions

  1. Drain the two cans of chickpeas, and add them to a medium-sized bowl. Squash the chickpeas with a fork. You want them broken up, but not mashed.

  2. Combine the Magickal Broth Powder, dulse, pepper, and vegan lemonaise in a small bowl, and stir well. Add the Dijon mustard and Tamari, then stir again.

  3. Add the mixture to the squashed chickpeas, and stir until evenly blended. 

  4. Add the chopped vegetables and pickles if you are using them. Fold together until well combined:

  5. Cover the bowl with plastic wrap, and chill for at least two hours. You can skip this step, but the "tuna" will not have developed a "fishy" flavor yet.

  6. BStore tightly covered in the fridge for up to three or four days.

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