I noticed on Pinterest a few weeks back that recipes for vegan “tuna” salads was going around. I saw various ways on making it, some using almonds and others made with beans. I found this very intriguing and decided to give it a shot!
I have a certain love for chickpeas. They are versatile, delicious and incredibly nutritious. They are one of the staple items in my diet, and I am always looking for new ways to prepare it. Using it in this dish was therefore a no-brainer for me.
Like you can tell by the photographs, I made this as a sandwich. That is however completely optional and you can definitely choose to eat it as a salad instead, simply by skipping the bread and serving it on a bed of lettuce and chopped vegetables. I prefer that over the sandwich whenever I want something a bit lighter.
- 3 cups cooked chickpeas
- 1 1/2 cups homemade vegan mayo *
- 1/2 cup pickles
- 1 large red onion
- 2 celery sticks
- 5-10 tbsp freshly chopped dill (or parsley)
- Juice from 1 lemon
- Salt and pepper, to taste
- Start off by placing the chickpeas in a food processor. Pulse it a few times until it has a flaky consistency. Be careful not to overdo it though, you do not want it to start getting pureed.
- Finely chop the onion, pickles and celery, before placing it in the bowl along with the chickpeas. Stir in the vegan mayonnaise (read note below on how to make it), lemon juice and dill. Add in salt and pepper while tasting.
- You have the option of either eating this as a “tuna” salad, or you can grab some whole meal bread and make it into a sandwich instead. If you do decide to make a sandwich, I recommend adding in some cucumber and tomato slices as well as some lettuce, before slicing it diagonally.
Additional notes (*):
In order to make the mayo, you have a few options. You can either go for one of the tofu-based versions found here and here, or a soy-free cashew-based one that can be found here. Either dip you decide to go for works perfectly and are equally healthy, made without any oil or animal products!
The “tuna” salad mixture should hold up nicely in the fridge for at least 3 days. I recommend adding in a dash of lemon juice, water, salt and pepper once it has been in the fridge for a day. This is due to the fact that it usually dries up a bit with time.