Craving an easy vegan tuna salad sandwich, lettuce wrap, bowl, or on crackers for a snack? I am. This easy vegan tuna salad recipe can be made in less than 10 minutes. A perfect recipe for healthy vegan, low-calorie lunch, dinner, or snack.
I use to love tuna salad as a kid. Actually, I really loved the creamy mayo and pickles that hid the strong flavor of the tuna. So did I really like it? I think so. Tuna salad always reminded me of spring or summer. It tasted like a spring salad you would have at a picnic. Hence, making a vegan tuna salad recipe became a must.
Quick tip for tuna replacement
Smash the garbanzo beans breaking them apart. This allows the herbs and creamy mayo to penetrate the bean adding more flavor and a similar texture to a traditional tuna salad. Not a perfect match, but I think, better.
- A potato masher is an easy method to mash the beans
- Fork takes a bit more time but effective
Distinctive ingredients create a tuna flavor
How do we get the salad to have a similar flavor to a traditional tuna salad? Seaweed of course. The easiest way to capture a “tuna” flavor is to use Braggs Sea Kelp Delight or dried seaweed. Place the dried seaweed in a grinder or mortar and pestle crush up until you get small pieces or a fine powder. Depending on your taste buds you can either add a healthy amount of “tuna” flavor or just a hint. You decide.
Vegan tuna salad is not only a dish for the spring or summer. This recipe will be a go-to for lunch or a fun dinner at any time of year. Pairing vegan tuna salad with roasted tomato soup is one of my favorites. Tomato soup, not your thing? Hearty vegan chicken soup will satisfy even the pickiest eaters in the group. Not in the mood for soup?
Vegan tuna salad can be added to a bowl full of greens and extra veggies. Scoop into a lettuce wrap. Make it into a savory sandwich. Or simply eat it out of a bowl with a side of vegetables or crackers. Perfect every time.
- Paired with soup
- On crackers
- Lettuce wrap
- Mix with greens
- In a bowl on its own
Looking for some spice on your vegan tuna salad? Drizzle on some spicy aioli dressing or your favorite hot sauce. Damn, you’ll have yourself a satisfying treat with some kick! Quick and easy.
If you can stop yourself from eating it all in one sitting. Store leftovers in the refrigerator in an airtight container for up to 4 days. I don’t think it is going to make it that long but you never know.
In short, have fun in the kitchen, don’t take yourself too seriously. Subscribe, share, and let me know how “YOU” made it your own. Share your positive comments and suggestions. ❤️ from VGFL.
- 2 cans garbanzo beans or chickpeas rinsed and drained
- 2 tbsp red onion diced
- 1/4 cup celery stalks diced
- 1/4 cup dill pickles diced
- 2 tbsp Bragg’s Sea Kelp Seasoning or finely crushed seaweed
- 1/2 cup vegan mayo
- 1/4 tsp sea salt
- 1/2 tsp freshly ground black pepper
- Drain and rinse chickpeas. De-skin chickpeas if desired, not necessary.
- In a medium bowl, mash chickpeas with the back of a fork or potato masher leaving a few chickpeas whole.
- Add all remaining ingredients to chickpeas and stir well to combine.
- Scoop into a lettuce wrap, a sandwich, or simply eat it in a bowl with a side of vegetables or crackers. Store salad in a covered container in the refrigerator.