Vegan Tuna Salad

Anastasia

5 years ago

This is my favorite vegan tuna salad recipe. Here I’m serving it as a wrap. It’s also perfect in a sandwich or on a toast.

I’m using dried nori here to give it fish-like taste. Nori works the best for me. I tried kelp granules before but the taste was very subtle. So if you don’t like strong fish flavor try kelp instead.

Also if you worry about calories or fat amount go for my vegan sour cream that is naturally low in fat. In this recipe I used homemade mayo with Kala Namak for richness.

Anyway you have options to suit your needs: rather light snack or filling lunch to grab along when you go hiking.

If you are using dried chickpeas cook it first. Then mash it with potato masher or fork until no whole chickpea beans left.

Blitz nori sheet in a spice grinder into powder.

Mix together all ingredients except vegan mayo. Now add mayo gradually until you reach desired consistency.

Refrigerate your vegan tuna salad for at least 1 hour to let all the flavors combine.

Vegan Tuna Salad

My favorite vegan tuna salad – mashed chickpeas seasoned with nori powder.

Author: Anastasia
Prep Time: 10 min
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Yield: 4
Category: Appetizer, Salad
Cuisine: Vegan

Ingredients

1 C dried chickpeas (about 2 15oz cans)
1 celery stalk, diced
1 medium pickle, diced
1/2 small purple onion, minced
1 nori sheet
1/2 tsp Old Bay seasoning
1/2 to 2/3 C vegan mayo or vegan sour cream
black pepper and salt to taste

Instructions

If you are using dried chickpeas cook it first. Then mash it with potato masher or fork until no whole chickpea beans left.
Blitz nori sheet in a spice grinder into powder.
Mix together all ingredients except vegan mayo. Now add mayo gradually until you reach desired consistency.
Refrigerate your vegan tuna salad for at least 1 hour to let all the flavors combine.