Vegan Tuna Salad (No Sources)

Why You’ll Love This Recipe

• Totally plant-based: No seafood needed, perfect for vegan diets or those reducing meat consumption.
• Satisfyingly creamy: Holds together beautifully, with a hearty texture that mimics traditional tuna salad.
• Customizable flavor: Add herbaceous, spicy, or zesty components to suit your palate.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Chickpeas (canned or cooked) or firm tofu
• Vegan mayonnaise
• Dijon mustard or yellow mustard
• Celery, finely chopped
• Red onion or scallions, finely chopped
• Dill or parsley, chopped
• Lemon juice
• Salt and pepper
• Optional: capers, chopped pickles, nori flakes, diced bell pepper

Directions

1. Prepare the base — Drain and rinse chickpeas, then mash partially with a fork or pulse in a food processor for chunkiness. For tofu, crumble into small pieces.
2. Add mix-ins — Stir in vegan mayo, mustard, chopped celery, onion, and fresh herbs.
3. Season — Add lemon juice, salt, and pepper; stir thoroughly and taste. Adjust seasoning as needed.
4. Optional accents — Mix in capers, chopped pickles, or a sprinkle of nori flakes for that ocean-y depth.
5. Chill — Refrigerate for at least 30 minutes to let flavors meld before serving.

Servings and timing

• Servings: Makes about 2–4 servings (depending on portion size)
• Prep time: ~10 minutes
• Chill time: Optional, about 30 minutes
• Total time: Approximately 10–15 minutes (excluding chill time)

Variations

• With protein: Use crumbled tempeh or a plant-based “tuna” alternative in place of chickpeas/tofu.
• Spicy twist: Add Sriracha, smoked paprika, or a pinch of cayenne.
• Crunch boost: Mix in chopped apples or toasted almonds for texture contrast.
• For salads: Serve over greens with avocado slices instead of in a sandwich.

Storage and reheating

• Storage: Store in an airtight container in the fridge for up to 3–4 days.
• Reheating: Best served chilled or at room temperature—no reheating needed.

FAQs

1. Can I use white beans instead of chickpeas?

Yes—cannellini or great northern beans work well and offer a slightly creamier texture.

2. Is there an alternative to mayo?

Sure—use mashed avocado or vegan yogurt for a lighter option.

3. Can I make ahead for meal prep?

Absolutely—prepare a batch and portion it for wraps or sandwiches to enjoy throughout the week.

4. How do I get that “fishy” undertone?

A dash of sea salt plus a small amount of seaweed flakes (nori or dulse) adds that subtle savory hint.

5. Can I freeze leftovers?

Not recommended—mayo-based salads tend to separate when frozen.

6. Can I make it nut-free?

Yes—this recipe is naturally nut-free, just skip nut-based variations.

7. Can it be gluten-free?

Yes—ensure any additional add-ins like vegan mayo or mustard are gluten-free.

8. What if it’s too thick?

Thin with a little plant-based milk or diluting with extra lemon juice.

9. Can I add sweetness?

A pinch of maple syrup or agave balances acidity if desired.

10. Best way to serve?

Spread it on toasted bread, stuff into wraps, serve over greens, or enjoy with crackers.

Conclusion

Vegan Tuna Salad is a creamy, plant-powered alternative that’s quick to prep, deliciously adaptable, and perfect for sandwiches, bowls, or wraps. With its satisfying texture and fresh flavor, it’s a vegan staple ready to elevate your meal rotation.

Vegan Tuna Salad (No Sources)

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A creamy, plant-based alternative to tuna salad made with chickpeas or tofu, fresh vegetables, and a tangy vegan dressing—perfect for sandwiches, wraps, or salad toppers.

• Author: Laura
• Prep Time: 10 mins
• Cook Time: 0 mins
• Total Time: 10 mins
• Yield: 2–4 servings
• Category: Salad
• Method: No-Cook
• Cuisine: American
• Diet: Vegan

Ingredients

1. 1 can (15 oz) chickpeas, drained and rinsed, or 1 block (14 oz) firm tofu, crumbled
2. 1/4 cup vegan mayonnaise
3. 1 tsp Dijon mustard or yellow mustard
4. 1/2 cup celery, finely chopped
5. 1/4 cup red onion or scallions, finely chopped
6. 2 tbsp fresh dill or parsley, chopped
7. 1 tbsp lemon juice
8. Salt and pepper, to taste
9. Optional: 1 tbsp capers
10. Optional: 2 tbsp chopped pickles
11. Optional: 1 tsp nori flakes
12. Optional: 1/4 cup diced bell pepper

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Instructions

Drain and rinse chickpeas, then mash with a fork or pulse in a food processor until slightly chunky. If using tofu, crumble into small pieces.

1. In a mixing bowl, combine the mashed chickpeas or tofu with vegan mayonnaise, mustard, celery, onion, and fresh herbs.
2. Add lemon juice, salt, and pepper. Stir well to combine, then taste and adjust seasoning.
3. Optional: Mix in capers, chopped pickles, or nori flakes for extra flavor depth.
4. Refrigerate for at least 30 minutes before serving for best flavor.

Notes

1. For a lighter option, replace vegan mayo with mashed avocado or vegan yogurt.
2. To mimic a seafood taste, use a small amount of seaweed flakes.
3. Serve chilled for optimal texture and flavor.

Nutrition

• Serving Size: 1 cup
• Calories: 210
• Sugar: 3g
• Sodium: 340mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 6g
• Protein: 9g
• Cholesterol: 0mg