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