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Vegan Tuna Salad (un-tuna salad)

Course Main Courses, Side Dishes
Cuisine American


  • 1 cup dried chickpeas soaked 6 to 8 hours, or 2 cans (15 ounces each), drained and rinsed
  • 1 cup celery diced
  • 1 medium carrot grated
  • 1 ⁄4 cup vegan mayonnaise
  • 2 tablespoons relish or dill pickle, chopped fine
  • 1 tablespoon yellow mustard
  • 1 tablespoon tamari
  • 1 tablespoon kelp granules optional
  • 1/8 of poblano pepper
  • 1 avocado to garnish
  • Season to taste


  • If using dried beans, follow the basic beans recipe, on page 202. Drain beans and place in medium bowl. Mash chickpeas and combine with the rest of ingredients until well mixed. Add sea salt as necessary. Serve with rice crackers, as a sandwich, or wrapped in a tortilla.”
  • Excerpt From: Christy Morgan. “Blissful Bites.”
Keyword vegan
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