Easy Delicious Vegan Tuna Mayo Salad – Tastes Better than Tuna!
Bought vegan “tuna” is a pretty miserable experience but if you find that you’re at a loss for delicious vegan sandwich fillings, try my delicious vegan chickpea-tuna mayo salad!
A delightfully textured sandwich filling, Chickpea (not Tuna) Mayo salad tastes unusually reminiscent of its fishy counterpart but without the cruelty.
Inspired by my super fast hot and sour soup and my easy chilli crisp noodles, I love to create dishes that can be prepped in less than 10 minutes!
I like to make a double batch of this on the weekend. This is the kind of simple sandwich filling that encourages numerous repeat visits to the fridge on a Saturday afternoon. Two slices of soft bread, a leaf of lettuce, and a sneaky pickle straight out of the jar with no plates required make this a perfect lunch while watching re-runs of Flipper.
I also like to serve this as a healthy vegan game-night dip alongside by cauliflower buffalo wings. I simply add a little more mayo it, to make it a more scoopable, and serve it with saltines or your favourite chips!
Aside from chopping a bit of onion and celery, this really has only two steps: mashing the chickpeas (which seems to take longer than it should) and stirring in the other ingredients. My super fast, super easy vegan tuna mayo is a dream to make!
Ingredients
- tinned chick peas, drained
- finely chopped celery and onion
- nutritional yeast
- mustard
- vegan mayo
This is ONLY a list of ingredients for the recipe; please see recipe card below for complete printable recipe.
Instructions
Using a fork, mash up the chickpeas, then mix in the celery and onion
Stir in the other ingredients and taste for seasoning and that’s it!
Hint: If I have it, a little powdered seaweed adds a nice flavour to the tuna, but it is just as good without it!
Substitutions
- Chickpeas – you could use cannellini beans instead but they might be a slightly mushier texture, but I know that some people can’t tolerate chickpeas, so give these a go!
- Celery – if you hate celery, just omit it, or perhaps use some finely chopped cucumber instead
Variations
- Spicy – add chili pepper flakes or fresh chopped chilli to the chickpeas if you like it a bit spicy!
- Deluxe – add some finely chopped olives and a chopped gherkin (but reduce the amount of salt)
Storage
Store the prepared chickpea-tuna in an airtight container in the fridge for up to 3 days.
You can’t freeze this mixture.
Top tip
Try serving this in a baked potato instead of your usual baked beans!
Vegan Tuna Salad
Ingredients
- 16 oz Chickpeas 400g can, drained
- ½ stick Celery finely chopped
- 1 Spring Onion minced
- ¼ tsp Kelp Powder optional
- 1 tbsp Nutritional Yeast
- 1 tsp Dijon Mustard
- 1 tbsp Vegan Mayonnaise
- ½ tsp Salt
- Dash Pepper
- Lemon Juice to taste
Instructions
- Place the chickpeas in a large bowl and mash up until they are coarse but not pureed. You are after a nubbly texture.
- Now stir in all the other ingredients until well combined.
- Taste for seasoning and add a spritz of lemon to brighten the flavours.
