Vegan Chickpea Tuna Salad (Oil-Free)

It really is amazing what you can do by combining plant-based flavours and textures.

I love recreating classic dishes I used to eat into vegan versions, and this creamy chickpea 'tuna' salad is something I've been meaning to try for a while now.

I'm not generally a huge fan of mock-meats, so what I love about this recipe is that it's made from completely natural, unprocessed, plant-sourced ingredients.

When you think about it, what gives fish that ocean-y taste? Why it's the plant life living there! This means you can use sea vegetables like dulse flakes or nori to give your salad the perfect sea flavour.


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We had this the other day as a filling for sushi and rice paper rolls, and it was so good.

It makes a wonderful sandwich too, layered with lettuce and tomato on some rustic bread.
Or eat it with crackers, wrap it in a large lettuce leaf cup, or just eat it on it's own.

Anyway you have it, you're going to love it.

- x Henrietta

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Chickpea Tuna Salad

Vegan, GF, protein-packed & oil-free

Notes:
* Reserve liquid from can or cooking liquid to make aquafaba desserts

** You can skip the seaweed if you don't want that ocean-y taste
*** Black salt helps bring out the flavour of dishes, and it is especially great for plant-based cooking. Just be prepared for its eggy smell!

The dressing ingredients are quite flexible, so feel free to adjust them to your preferences (especially the hummus/tahini/tofu ratio). You can add vegan mayonnaise too if that's your jam.

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PIN THIS RECIPE.

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