Fish-Free Tuna Salad Recipe

Are you are allergic to fish, and your seafood-loving friends are tempting you with a tasty and aromatic tuna salad sandwich? Maybe you just don’t like fish … or how it smells… All is not lost. You can still enjoy the taste, texture and convenience of tuna salad with a surprise plant-based variation.

Rather than tuna in a can, sunstitute it something vegan-friendly like chickpeas. Mashed with vegan mayonnaise, dill relish and celery, this vegan chickpea tuna salad blows the traditional version right out of the water. Serve this delicious, fish-free tuna salad recipe as a snack with crackers or as a filling for sandwiches and wraps.


1-15 oz. can chickpeas
¼ tsp. onion powder
¼ tsp. smoked paprika
Salt & pepper, to taste
½ orange or yellow bell pepper, finely diced
2 celery stalks, finely diced
1-½ Tbsp. vegan mayonnaise
2 Tbsp. dill relish
½ Tbsp. mustard


  1. Using a mesh strainer, drain and rinse chickpeas.
  2. In a mixing bowl, add chickpeas and mash with a fork until you reach desired texture.
  3. Mix in celery and bell pepper. Add in mayo, relish, mustard, onion powder, paprika, salt and pepper and mix until thoroughly incorporated.
  4. Serve in lettuce wraps, on a sandwich or with crackers.

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Jenna Bensoussan is an entertainment, lifestyle and wellness writer and editor. She served as executive editor for Smart Talk Magazine, associate editor for Counselor Magazine, and continues to serve as contributing editor for ACED Magazine. She has also contributed to newspapers such as the Boynton Times. Bensoussan holds a B.A. in communication and public relations from Florida Atlantic University.