Vegan Tuna Salad
Our vegan tuna salad is a quick and affordable lunch option. It comes together in just 15 minutes and tastes like the real thing!
Servings 4 servings
- 1 14 oz. can chickpeas drained and rinsed
- 2 tbsp nori shredded
- 1 tablespoon crushed garlic
- 1 tbsp dijon mustard
- 1 tbsp apple cider vinegar
- ½ tablespoon chili flakes
- salt & pepper to taste
- 18 oz dried pasta of choice fusilli or farfalle work well
- ¾ cup mayo
- juice of half a lemon
- green onion finely chopped
- 1 red onion
- 1 bell pepper chopped
- 1 stalk celery chopped
- ½ cup peas
Cook the pasta according to the package instructions. Drain and allow to cool down to room temperature while making rest of the vegan tuna salad.
Add the chickpeas, nori, crushed garlic, mustard, vinegar, chili flakes to your food processor. Pulse until the mixture has some texture but it well mixed together.
Add salt and pepper to the mixture to taste.
In a large bowl, add the cooked pasta, vegan mayo, lemon juice, and mix thoroughly.
Finally, add the onions, bell pepper, celery, and peas before mixing together.
Serve and garnish with some fresh lemon juice and chili flakes.
Storage: You can store leftover vegan tuna salad in the fridge for up to 6 days.
Gluten-free option: Substitute the pasta for your gluten-free pasta of choice to make this recipe 100% gluten-free.
Calories: 796kcal | Carbohydrates: 102g | Protein: 19g | Fat: 34g | Saturated Fat: 5g | Cholesterol: 18mg | Sodium: 927mg | Potassium: 480mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1570IU | Vitamin C: 49.2mg | Calcium: 51mg | Iron: 2.4mg