Vegan Tuna Salad

Side view of a vegan tuna sandwich with lettuce and tomatoes on toast.

5 from 11 votes

This quick and easy recipe for Vegan Tuna Salad is perfect for a plant-based sandwich filling, vegan wrap or a plant based salad topping. This vegan tuna recipe is perfect for meal prep and ready in just 5-minutes.

Prep Time5

Course: Main Course

Cuisine: American

Diet: Gluten Free, Vegan

Servings:

Calories: 158kcal

Author: Debra Klein

Equipment

Potato Masher

Ingredients

1 15-oz. can chickpeas rinsed and drained
1 small shallot minced
2 small stalks celery small dice
3 tblsp vegan mayonnaise

Instructions

In a medium sized bowl, mash the chickpeas with a fork or use a potato masher. It's ok if there are a few chunks of chickpeas mixed into the pasty mixture.
Mix in minced shallot, celery and mayo.
Store in an airtight container in the refrigerator for up to a week.

Notes

OPTIONAL: mix in all the same stuff you might add into tuna salad like fresh dill, chopped pickles or pickle relish, lemon juice, whole grain mustard or fresh parsley.

Serving ideas:

Sandwich: Toast the bread, add slices of avocado + lettuce and tomato. Serve with pickles!

Wrap: Use a collard green, spread with hummus or guacamole, add a big scoop of vegan tuna salad and some julienne veggies. Wrap and roll.

Salad: Make your favorite green salad and add a big scoop of vegan tuna on top.

IF YOU DON'T WANT TO USE PROCESSED MAYONNAISE, MAKE THIS EASY VERSION:

Vegan Mayonnaise (makes approximately 1 ¾ cup)

1 ½ cups raw cashews
1 clove garlic, grated or pressed
3 Tablespoons fresh lemon juice
1 Tablespoon apple cider vinegar
½ cup + 2 Tablespoons water

1. Pour boiling water over raw cashews and let them soak for 15 minutes. Drain and discard the water.

2. Add cashews, garlic, lemon juice, apple cider vinegar and water to food processor or high speed blender. Blend on high, scraping down sides several times to be sure all cashew pieces are incorporated and mayonnaise is smooth and creamy.

3. Add in additional water, 1 Tablespoon at a time until mayo is desired consistency. It will thicken a bit as it cools, so make it slightly thinner than desired. Store in glass jar in the fridge for up to 2 weeks.

Nutrition