Print

Vegan Tuna Salad (No Sources)

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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

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

Find it online: https://thefamilycooking.com/vegan-tuna-salad-no-sources/