Vegan Tuna Salad

Name: Vegan Tuna Salad
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 1 (15-ounce/425g) can chickpeas, (drained and rinsed); 1 cup canned hearts of palm, (drained and rinsed and roughly chopped (165g)*); 1/3 cup (75g) vegan mayo**; 1 tablespoon Dijon mustard ((or spicy brown mustard)); 2 celery ribs, (diced); 2 teaspoons celery seeds; 2 tablespoons dill pickle relish ((or sweet pickle relish)); 2 tablespoons nutritional yeast; 2 nori sheets, (crumbled with your hands into small pieces); 2 tablespoons freshly squeezed lemon juice; 1/4 teaspoon kosher salt; Freshly cracked black pepper; 8 slices of hearty sandwich bread (or sliced baguette ); Sandwich fixings of choice: romaine or leaf lettuce, (sliced or shaved cucumber, sliced tomatoes, fresh dill sprigs, pickles)

This Vegan Tuna Salad will have you saying “I can’t believe it’s not tuna!” It’s made with chickpeas and hearts of palm for the perfect texture, full of classic American flavors like celery and pickle relish, and seasoned with nori for a taste of the sea. Ready in 10 minutes and perfect for lunch...

⏱️ 10 min 🔪 Prep: 5 min 🔥 Cook: 5 min 📊 Easy 👁️ 2 views

👨‍🍳 Start Cooking

Foto: Rainbow Plant Life

Ingredients

4 servings

1 (15-ounce/425g) can chickpeas, (drained and rinsed)
1 cup canned hearts of palm, (drained and rinsed and roughly chopped (165g)*)
1/3 cup (75g) vegan mayo**
1 tablespoon Dijon mustard ((or spicy brown mustard))
2 celery ribs, (diced)
2 teaspoons celery seeds
2 tablespoons dill pickle relish ((or sweet pickle relish))
2 tablespoons nutritional yeast
2 nori sheets, (crumbled with your hands into small pieces)
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon kosher salt
Freshly cracked black pepper
8 slices of hearty sandwich bread (or sliced baguette )
Sandwich fixings of choice: romaine or leaf lettuce, (sliced or shaved cucumber, sliced tomatoes, fresh dill sprigs, pickles)

Steps

In a food processor bowl, combine the chickpeas, hearts of palm, mayo, mustard, celery, celery seeds, relish, nutritional yeast, crumbled nori, lemon juice, salt, and several cracks of pepper. Do not blend! Pulse about 10 to 15 times, until incorporated and combined but still chunky. Taste, adding more salt and pepper as needed. But stir them in by hand instead of pulsing to avoid over-blending.
If making sandwiches, spread the tuna salad onto four slices of bread. Top with your desired sandwich toppings. Top each with another slice of bread (for extra richness, add a thin layer of vegan mayo to this slice of bread). Enjoy!