This Vegan Chickpea Tuna is a great plant-based version for the traditional tuna from a can. This is the closest to real tuna salad I’ve ever been when recreating it and had to share this quick recipe!
Lately, I’ve been wanting to share quick, not as styled recipes with you. I cook daily at home and sometimes come up with recipes that I quickly snap with my iPhone and jot down the ingredients on my planner before I forget. Less styling, more recipes is my goal this year. Going back to a more organic food blog, one where the lead time isn’t 2 months to create, test, photograph, style, write, and promote a specific recipe.
That’s where this Vegan Chickpea Tuna comes in. I had seen a few recipes online and have even tried a couple, nothing giving me that “canned” tuna texture and flavor until this recipe. I am 100% honest when I say this tastes EXACTLY like canned tuna salad, so much so I tricked my husband into eating the entire batch and then telling him the truth – it’s made with chickpeas, no animals were harmed in the making, and it’s a healthier version of a classic!
- ½ nori sheet
- 1 can chickpeas, drained
- ¼ cup chopped celery
- ¼ cup chopped red onion
- ½ cup vegan mayonnaise
- ½ lemon, juiced
- salt and pepper, to taste
- Finely chop the half sheet of nori and set aside.
- In a medium bowl, smash the chickpeas. You can do this a few ways: with a fork, by hand; slowly pulsing with an immersion blender; or a few pulses in the food processor. You still want to leave some texture to it, it shouldn't be as creamy as hummus.
- Once mashed, add the rest of the ingredients, including the minced nori sheet. Season with salt and pepper to taste.
- Chill and serve with crackers, as a sandwich, or on a salad.