Vegan Tuna Salad
This quick and easy Vegan Tuna Salad recipe is packed with plant-based protein, creamy tahini, crunchy veggies, and bold flavor. Perfect for sandwiches, wraps, or salads!
Ingredients
- 15 oz. Chickpeas coarsely mashed
- ½ cup Onion finely diced
- ½ cup Celery finely diced
- ½ cup Parsley finely chopped
- ⅓ cup Fresh Dill finely chopped
- ½ cup Dill Pickles finely chopped
- 3 tbsp. Capers minced
- ½ cup Marinated Artichokes finely chopped
- 2 Scallions finely chopped
- 2 tbsp. Tahini
- 2 tbsp. Dijon
- 1 tbsp. Apple Cider Vinegar
- Black Pepper to taste
Equipment
Instructions
- Drain Chickpeas and set aside.
- Finely dice all celery, onions, parsley, dill, scallions, kosher dill pickles, capers, and artichokes.
- To a large mixing bowl, add the chickpeas and smash to a coarse texture.
- Add all the ingredients to the chickpeas and mix until evenly combined.
- Cover with lid, and chill in the refrigerator for 2-3 hours for the flavors to blend.
- Serve with toast, on a sandwich, with crackers, or part of a healthy bowl.
- Enjoy!
Notes
- Mash chickpeas well with a fork or potato masher for the best texture.
- Chill before serving if you have time—the flavors deepen beautifully.
- Store in an airtight container for up to 4 days in the fridge.
- Great for meal prep – Make a batch on Sunday for easy weekday lunches.
Video
Nutrition
Serving: 1gCalories: 240kcal
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